Ron Scher's Ocean Ridge barbecue

• 6 pounds spareribs or poultry, to serve eight to 10 people
• 1 tablespoon dried orange or tangerine rind (available in Oriental markets)
• 2 tablespoons black peppercorns
• 6 tablespoons salt, optional
• 6 tablespoons sugar
• 1 1/2 tablespoons mild paprika
• 12 bay leaves
• 3 tablespoons black peppercorns
• 2 tablespoons garlic powder
• 3 tablespoons hot paprika
• 3 tablespoons dry mustard
• Salt to taste, if desired
• 5 pounds meaty beef neck or shank bones
• 1 tablespoon salt, optional
• 1 1/2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1/2 bay leaf, crumbled
• 1 tablespoon chili powder
• 1 1/2 tablespoons strong paprika
• 1 tablespoon Frank's Louisiana Hot Sauce (see note)
• 2 cups Worcestershire sauce
• 1 cup cider vinegar
• 1 cup corn, peanut or vegetable oil 32 cups cold water
• 32 cups cold water

1. Combine the orange or tangerine rind and peppercorns in the container of an electric blender, coffee mill or spice mill.
2. Blend until thoroughly pulverized.
3. Add the salt, sugar and paprika, and blend thoroughly.
4. Rub the spareribs with this mixture about six hours before grilling.
5. Let meat stand in a cool place until ready to grill.

spareribs, orange, black peppercorns, salt, sugar, paprika, bay leaves, black peppercorns, garlic, hot paprika, dry mustard, salt, beef, salt, mustard, garlic, bay leaf, chili powder, paprika, worcestershire sauce, cider vinegar, corn, cold water

Taken from cooking.nytimes.com/recipes/6122 (may not work)