Recipe

Dry Rub For Spareribs Recipe

	Pieplate / All my dishes 1 month, 3 weeks ago If you want these to come out right, you have to grill them by indirect heat, with banked coals, in a covered kettle grill. It's up to you... Prep:60m Cook:180m Servings:4	Pieplate
	bbq spareribs barbecue grilling savory

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wynnebaer

Ingredients

3 T ground cumin (best if you grind whole seeds yourself)

2 t fennel seeds (not anise)

2 t mild chili powder

2 T packed brown sugar

2 T ground oregano (best if etc.)

4 T sweet paprika

1 T salt

1/2 t black pepper (if you like a hotter flavor, go ahead and add cayenne etc.)

1 T ground celery seeds (best if etc.)

8 garlic cloves, peeled and mashed

1/4 c olive oil

1 slab of pork spareribs, not the baby-backs

Directions

Grind seeds in coffee grinder.

Crumble herbs between your two palms.

Whirl seeds and herbs and garlic in a food processor;

add oil and process until lumps are gone.

Rub evenly over the slab of ribs, massaging in.

Let rest at least 1 hour at room temperature, or up to 4 hours in the refrigerator.

Prepare coals. A coal-chimney is excellent for this. White ash etc.

Pour coals into barbecue kettle, banking to one side.

Set ribs on the coal-less side.

Close the lid and leave the vent 1/3 open.

Turn every 30 minutes. Open the vent more, but not much more, if the heat seems to be dying down too much.

The ribs come off the grill when the meat starts to pull away from the bones, when you can turn the bone a bit, and when the meat exposed looks a bit reddish.

NOW the KEY!!

Wrap ribs tightly in aluminum foil, then place inside a large brown paper bag. Leave them there for at least 1 hour. This step is critical.

Cut 'em up and serve however you like.

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