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Thursday, January 27, 2011



2 tbsp granulated sugar
1 tbsp light brown sugar
2 tbsp paprika
2 tbsp seasoned salt
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp onion powder
1 tsp white pepper
1 tsp ground black pepper
2 (2 1/2 lb) slabs spareribs
Barbecue sauce, for basting and serving
Note: use your favorite brand of sauce.


1. In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper and black pepper. Blend well. To do this ahead of time; cover and store in a cool, dark place until ready to use.

2. To prepare the ribs:
Remove the membrane from the back of the slab and trim away any excess fat. Season the ribs all over, using all the rub. Cover and let rest in refrigerator
for at least 2 hours or overnight.

3. Cook ribs using the indirect heat method at 275°F.
Cook for 5 to 6 hours, turning them every 2 hours and basting with
barbecue sauce as needed.

4. Check for doneness after about 5 hours.
The ribs are done when you can easily tear or pull two ribs apart.

Yield: 4 to 8 Servings