Serves 4
Who doesn't like smoked, saucy, gooey, tender ribs? It seems so easy to go out to eat these delectable treats. After all, you get to pick the cut of meat, you get to pick all the other ingredients and heck you can even adjust the recipe to suit yourself. Plus, the smell of these ribs smoking is not to be missed at your 4th of July Barbecue. Everyone will be amazed and impressed.
Ingredients
Rib Rub
2 packed cups light brown sugar
1 cup Kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons ground black pepper, coarse
2 tablespoons whole celery seeds
1 teaspoon cloves, crushed
1 tablespoon cayenne
1/2 cup Mrs. Dash Original Blend
1/4 cup salt
Ribs
2 4 to 5 pound racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon ground black pepper, coarse
1/2 packed cup brown sugar
1 cup dried onion, minced
1 cup Rib Rub - above
Sweet and Smoky Barbecue Sauce - below
Green hickory or water-soaked hickory chunks
Instructions
Thoroughly mix brown sugar, Kosher salt, sugar, garlic seasoning, chili powder, lemon pepper, onion salt, celery salt, black pepper, celery seeds, cloves, cayenne, Mrs. Dash Original Blend and salt.
Store mixture in airtight container.
The night before you will be smoking the ribs, trim all excess fat from the ribs.
Place ribs in a large Ziploc type plastic bag.
Pour in the Italian dressing and turn bag over several times to coat all meat well after making sure bag is well sealed.
Refrigerate for at least 4 hours, turning occasionally.
Remove meat and wipe dressing off.
Sprinkle each rib with pepper, 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
After wrapping each rib in plastic, refrigerate overnight.
The next morning remove ribs from wrap and wipe sludge off the meat.
Generously coat both front and back of ribs with Rib Rub.
Using your hands, rub seasoning into meat and set aside.
Get 15 charcoal briquettes red hot, using a chimney charcoal starter.
Place coals on one end of grill, placing 1 pound of green hickory or chunks around coals.
Keep internal temperature of the grill at 200 degrees Fahrenheit to 225 degrees Fahrenheit.
Every hour, add more charcoal and hickory chunks as needed.
The smoking process will take 6 hours.
Place ribs with bone side down making sure they are not directly over hot coals.
Remove ribs from grill and wrap in aluminum foil after 3 hours.
Hold in covered grill at 180 degrees Fahrenheit to 200 degrees Fahrenheit until fork tender, about 1 1/2 to 2 hours.
Next, build a hot bed of coals over the entire bottom of grill.
Watch closely because this next step goes quickly.
Place the ribs back on grill to add charred flavor.
As soon as the meat becomes bubbly, take it up off the grill.
Make sure to burn off bone side membrane.