Barbecue Ribs

• 1 1/2 cups kosher salt
• 1 cup light brown sugar
• 4 ounces granulated garlic powder
• 2 ounces ground cumin
• 2 ounces smoked paprika
• 2 ounces black pepper
• 1 ounce cayenne pepper
• 1 ounce chile powder
• 6 pounds pork ribs (about 2 slabs)
• Barbecue sauce, for serving, optional

1. Special equipment: mesquite wood chips, cherry wood chips and 3 aluminum roasting pans
2. For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and chile powder in a medium bowl and mix well.
3. For the barbecue ribs: Heat a charcoal or gas grill.
4. Rinse the ribs and dry them well with paper towels.
5. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap.
6. Punch about 20 holes in the plastic on both sides of the ribs.
7. Warm the mesquite chips and cherry wood chips in a pot until smoking.
8. Transfer the smoking chips to one of the roasting pans.
9. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips.
10. Place the plastic-wrapped ribs into the pan.
11. Cover with the third roasting pan.
12. Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours.
13. Serve with your favorite barbecue sauce or enjoy the ribs on their own!

kosher salt, light brown sugar, garlic powder, ground cumin, paprika, black pepper, cayenne pepper, chile powder, pork, barbecue sauce

Taken from www.foodnetwork.com/recipes/robert-irvine/barbecue-ribs.html (may not work)