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Alright... do you love the pork? You're gonna love this.
The rub:
1/4 cup Paprika
1.5 Tbls Black Pepper
1.5 Tbls firmly packed dark brown sugar
1 Tbls salt (kosher or sea is best, but standard table salt will work)
1.5 tsp celery salt
1.5 tsp cayenne pepper (less if you're not into ribs w/ a kick)
1.5 tsp galic powder
1.5 tsp dry mustard
1.5 tsp ground cumin
That will render you about a half cup... I use it on alot of stuff other than ribs.
For Ribs:
Remove the thin paper film from the back, this is probably the hardest part. I used pliers to get a grip on the stuf and then just pulled it off.
Sprinkle a fair amount of the rub onto the meats and really RUB it in (be careful not to over do it, I made that mistake the first time I used a rub and it was like biting into a salt lick... but once i got past the 1/4 crust the meat was mind blowing). Rub it in on both sides.
Cover and let chill for 4-8 hours or even overnight.
Soak some hickory wookchips for about an hour and then drain.
Use indirect low - medium heat, 250-300 (about 15-20 coals believe it or not).
Throw a handful of chips onto the coal and cover.
You'll need to "recoal" about every hour but keep the heat low.
And depending on how meaty the ribs are this could take from 2 hours to 5 hours.
Once the meat starts shrinking towards the center and bone tips are exposed they should be done (but check w/ a meat thermometer just to be safe).
So thats that... enjoy
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