Grilled Dry Ribs And Sauce

• 1 Tbsp. salt
• 2 tsp. coarsely ground black pepper
• 1/2 tsp. crushed hot red pepper
• 6 lb. pork spareribs
• Rib Sauce (see following)
• 4 to 6 handfuls hickory chips

1. Combine salt and peppers; rub mixture all over ribs.
2. Let ribs stand in refrigerator for 4 hours.
3. Bring to room temperature before cooking.
4. Soak wood chips for 30 minutes.
5. Prepare a medium-hot fire in a covered charcoal grill.
6. Push coals to one side.
7. Just before cooking, toss 1/2 of the wood chips onto the coals.
8. Grill ribs on the side of the grill away from the coals. Turn about every 30 minutes.
9. Add remaining wood chips after 45 minutes.
10. Cook until ribs are crusty on the outside and tender on the inside, about 1 1/2 hours.
11. Serve with Rib Sauce (follows).

salt, ground black pepper, hot red pepper, pork spareribs, rib sauce, hickory chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2295 (may not work)