Lone Star Spareribs

• 1/3 cup ground black pepper
• 1/4 cup paprika
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 3 full slabs of pork spareribs, "St. Louis cut" preferably 3 pounds each or less

1. The night before you plan to barbecue/smoke, combine the rub ingredients in a small bowl. Apply the rub evently to the ribs, reserving about 1/2 of the spice mixture. Place the slabs in a plastic bag and refriderate them overnight.
2. Before you begin to barbecue, take the ribs from the refriderator and pat them down with the remaining rub. Let them sit at room temperature for 30 to 40 minutes.
3. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees.
4. If you want barbecue sauce (wet mop) and it is thick, I add the sauce heavy at the beginning so that I cures intot the meat throughout.
5. Transfer the meet to the smoker. Cook the ribs for 5 to 6 hours, turning and basting them with the mop about once an hour if required by your smoker design. Remember whether you are a fat side up or down smoker and place accordingly.
6. The meat should be well-done falling off the bones.

ground black pepper, paprika, sugar, salt, chili powder, garlic, onion powder, pork spareribs

Taken from www.epicurious.com/recipes/member/views/lone-star-spareribs-50170669 (may not work)