Ingredients
- 1 spare ribs a whole rack of Duroc pork ribs
- 27 gram Oil neutral flavor - for basting
- Barbecue marinade I used Sweet Baby Ray's - quantity as needed
Dry rub
- 3 gram Cumin Seeds
- 46 gram Brown sugar
- 2.5 gram Cumin
- 9 gram Paprika
- 0.5 Sweet paprika
- 3 gram Smoked paprika
- 20 gram Barbecue Seasoning
- 27 gram Coarse salt
- 4 gram Garlic Powder
- 4 gram Onion Powder
- 6 gram Cayenne Pepper
- 4 gram Chili Powder
- 3 gram Pepper from the grinder
- 3 gram Ground ginger
- 4 gram Aromat Spice
Instructions
- First, remove the membranes from the rack of ribs.
- Baste it with a thin layer of oil. This allows you to use less dry rub than otherwise.
- Mix all the spices together in a bowl.
- Massage the dry rub into the rack of ribs.
- Wrap the rack of ribs in aluminum foil.
- Place it in the fridge and let it marinate for 24 hours. However, a couple of hours will suffice.
- Unwrap the meat from the aluminum foil.
- Set the gas grill to about 150 degrees Celsius (302 degrees Fahrenheit). My gas grill varied between 140-160 degrees during the process.
- Place the marinated rack of ribs on the now hot grill with the meat side down.
- Let it grill for 45 minutes.
- Then turn the rack of ribs with the bones down.
- Let it grill for another 45 minutes.
- Wrap the meat in aluminum foil and let it grill for an additional 60 minutes.
- Open the aluminum foil packet. Leave the foil on the grill.
- Baste the meat on both sides with a good barbecue sauce. You can decide how saucy you want your spareribs to be!
- Then let the meat continue to grill (on top of the foil on the grill) for 15 minutes on each side.
- Serve the fantastic spareribs with more barbecue sauce, a wonderful homemade coleslaw, French fries, and a delicious toasted bread.
Notes
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