* 1 cup white vinegar
* 1⁄2 cup of water
* 2 tablespoons vegetable oil
* 2 tablespoons of Worcestershire sauce
* 2 tablespoons all-purpose red rub
* Tabasco sauce
1. Throw everything together in a saucepan.
2. Bring to a boil.
4. Pour into a plastic container, cover and refrigerate for later use.
Makes 1 3⁄4 cups.
* 1⁄2 cup paprika
* 1⁄2 cup kosher salt
* 1⁄2 cup brown sugar
* 1⁄2 cup granulated garlic
* 6 tablespoons granulated onion
* 1⁄4 cup of chili powder
* 1 tablespoon black pepper
* 1 teaspoon ground cumin
* 1⁄2 teaspoon cayenne pepper
1. Dump all the ingredients into a bowl.
2. Rub them together with your hands.
3. Store in a plastic or glass container until ready to use.
Makes 2 3⁄4 cups total.
* 2 racks of pork spareribs, St. Louie cut (2 1⁄2 to 3 pounds)
* 1⁄2 cup of all-purpose red rub
* Mop Sauce
* Mutha Sauce (from Dinosaur BBQ)
1. Pull off the grill rack and fire up the grill.
2. Prepare the smoking packets by putting 3 cups of hickory wood chips in a bowl and covering them with water.
3. Soak the smoking packets for at least half an hour.
4. Drain well and divide between 2 squares of aluminum foil.
5. Form into 2 individual packets, poking holes in one side, and set aside.
6. Spread out the coals once they’re good and hot, piling them on one side of the bottom of the grill.
7. Set the wood chip packets on top of the coals.
8. Stick a drip pan filled with 1⁄2 inch of water on the side opposite the coals. (Note: This will catch the drips from the ribs and keep things moist inside the grill.)
9. Reposition the grill rack over the coals and the drip pan.
10. Cover the grill and let the fire simmer down a bit.
11. Rub the ribs all over with the rub, making sure you are getting it into every surface. Use just enough to coat the ribs evenly. (Note: You can do this step well in advance if you like.)
12. Grab the ribs and position them on the rack over the drip pan.
13. Cover the grill and test its internal temperature by dropping an instant-read thermometer down the vent hold. (Note: You want the grill to be between 225 and 250 degrees, the same temperature as in an oven.)
14. Walk away from the grill and let the heat and smoke do their thing.
15. Check on the ribs after about 45 minutes.
16. Check on things once every hour after that.
17. If the ribs are looking a bit thirsty, mop lightly with the Mop Sauce (recipe below).
18. If the temperature of the grill is dipping below 225 degrees, add a few more coals to the fire.
19. Once the ribs have been cooking for 3 1⁄2 to 4 hours, test them for doneness. (Note: You’ll know they are done if you can gently tear the meat between the bones; you can poke your finger through the meat or if they bend nicely when you grab them in the middle with a pair of tongs. The ribs are also done if they’ve reached an internal temperature of 180 degrees.)
20. Once you’ve determined that they’re done, get out the sauce and apply another coat.
Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.