Hickory Smoked Royal Ribs
|Hickory chips||1⁄2 Cup (8 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dry mustard||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cumin seed||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Loin pork||4 Pound (Back Ribs Or Spareribs)|
|Pork loin back ribs/Spareribs||4 Pound|
Soak hickory chips in enough water to cover for about 1 hour before cooking time; drain.
In saucepan stir together catsup, onion, oil, vinegar, water, lemon juice, Worcestershire sauce, brown sugar, dry mustard, paprika, chili powder, garlic, bay leaves, cumin seed, thyme, salt, and pepper; simmer 10 minutes.
Lace ribs accordion-style on spit; secure with holding forks.
In covered grill place hot coals on both sides of foil drip pan.
Sprinkle coals with some dampened hickory chips.
Attach spit; position drip pan under meat.
Turn on motor; lower the grill hood or cover with foil tent.
Grill the ribs over hot coals till done, about 1 hour.
Sprinkle the coals with chips every 20 minutes.
Brush ribs frequently with sauce mixture during the last 15 minutes of cooking.
Pass the remaining sauce.