Arkansas Slabs Of Ribs
|For spice rub|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry mustard||2 Tablespoon|
|Dried basil leaves||1 Tablespoon|
|Garlic powder||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Black pepper||1 Teaspoon|
|Ground red cayenne pepper||1 Teaspoon|
|Pork spareribs/Baby back ribs||6 Pound, trimmed (2 Racks)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Hickory smoked salt||1 1⁄2 Teaspoon|
1. To make the spice rub: In a small bowl, combine all the spice-rub ingredients, then rub on both sides of the ribs, coating them well. If you wish, cover and refrigerate for up to 8 hours. To make the basting sauce: In another small bowl, whisk together the vinegar, water, and salt.
2. Slow smoke cooking method: Prepare the grill by heating the coals at one end. Place the ribs on the other end of the rack, away from the coals. Cover the grill and vent slightly. Smoke for 4 1/2 to 5 hours or until tender, brushing occasionally with the basting sauce.
3. Oven/grill cooking method: Preheat the oven to 350°F°. Place a rack in a large shallow roasting pan and pour in 1 inch of hot water. Arrange the ribs on the rack and cover -with foil. Roast for 15 minutes, baste with the sauce, turn over, then roast 15 minutes longer. Preheat the grill or broiler. Grill the ribs, covered, directly over medium-hot coals, or broil 4 inches from the heat, for 10 minutes on each side or until browned, basting frequently with the sauce. Serve with generous helpings of Fourth of July Potato Salad.