1)Place the ribs on a tray and apply salt to taste and Tango spice liberally.
2)Get the fire in the barbecue ready charcoal and pecan wood.
3)Place the rack on the bacon hanger pinning it to underneath the first rib so it holds the meat in place while roasting.
4)Place the hook on the barbecue and place a drip tray underneath the rib.
5)Flip the rack every 30 minutes and baste the meat with the drippings in the tray. Do this till the meat begins to slide of the bone which means its well cooked.
6)Cut the ribs and serve with your choice of sides.
Do not remove the membrane from the back of the ribs. This will hold the meat in place while roasting.
Cooking time may vary.