Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.
- 1/4 cup sweet paprika
- 1/2 cup brown sugar
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons cayenne
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried oregano
- 2 St. Louis-cut or spare rib racks
1 Make the dry rub, rub all over ribs: Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight.
2 Grill over low, indirect heat initially for one hour: Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour.
3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.