Wayne Boatwright wrote:
> Note: I didn't say *barbequed* ribs! I cook these in a covered gas
> grill.
>
> There are both simpler and more complicated rubs that this, but we like
> this one. Vary spices according to taste, and adjust cayenne to the heat
> level you prefer.
>
>
> * Exported from MasterCook *
>
> Rubbed and Washed Ribs
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> RUB
> 1/2 Cup Paprika
> 1/4 Cup Granulated Sugar
> 1/4 Cup Brown Sugar
> 1/4 Cup Cumin Seeds
> 1/4 Cup Black Peppercorns
> 1/4 Cup Chili Powder
> 2 Teaspoons Salt
> 1 Teaspoon Cayenne Pepper
> WASH
> 1 Cup Cider Vinegar
> 1 Cup Water
> 1/4 Cup Granulated Sugar
> 1 Stick Butter -- melted (optional)
>
> RUB
>
> Process cumin seeds and black peppercorns in spice mill until finely
> ground.
>
> Combine with remaining ingredinets and stir until mixture is evenly
> colored and thorougly mixed.
>
> WASH
>
> Combine all ingredients and mix thorougly. Use butter if spareribs are
> overly lean.
>
> COOKING DIRECTIONS
>
> Early in the day, or the night before, heavily coat slab of spareribs with
> spice mixture using flour shaker. Rub well into meat. If preparing the
> night before, wrap in plastic wrap, then aluminum foil, and refrigerate
> until morning. If refrigerated, spareribs should be returned to room
> temperature before grilling.
>
> Grill over a very low fire, 225-250°F, for at least 2-3 hours, basting
> with wash every 10-15 minutes. Note: A clean dishmop works better than a
> basting brush.
>
> Spareribs should be very tender with a crisp and slightly charred
> exterior.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Ooooh that sounds good Wayne. One question - is your 2-3 hour timing
for the big racks or baby backs?
Nancy T