Country-Style Ribs with Apple Bourbon Barbecue Sauce

• 1/4 cup brown sugar
• 6 1/2 teaspoons salt
• 2 tablespoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons onion powder
• 1 teaspoon black pepper
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 12 country-style ribs
• Apple Bourbon Barbecue Sauce (page 227)

1. In a small bowl, combine the dry rub ingredients and mix well.
2. Apply generously to the front and back sides of the ribs, patting gently to ensure it will adhere.
3. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
4. If using a charcoal cooker, preheat it to 250F.
5. Place the ribs meat side up on the grill, close the lid, and cook with indirect heat for 3 hours, or until the ribs are tender.
6. Remove the ribs from the cooker and paint with the sauce.
7. Place the ribs back on the cooker, close the lid, and cook over indirect heat for 20 minutes at 250F.
8. Remove the ribs and serve.
9. During the barbecue process some meat develops a pink ring around its outer edges.
10. This smoke ring can sometimes be mistaken for undercooked meat, but it is a natural result of cooking low and slow.
11. This pink tint is not a result of smoke penetrating and coloring the muscle; instead, it is the result of a chemical reaction between nitrogen dioxide and the meats pigment.
12. Some view a deep smoke ring as a badge of honor reflecting their cooking skill.
13. I am not one of these people because I have tasted flavorful Q without a smoke ring and bland Q with a large pink band.
14. There are several ways you can enhance the color and depth of a smoke ring:
15. Meat with a moist surface absorbs nitrogen dioxide more readily.
16. Ensure that the meat stays moist as it cooks by placing a water pan inside the cooker and keeping the cookers lid closed.
17. Use wet or fresh-cut (green) wood, providing a moist heat to your cooker.
18. Cook the meat slowly to give the gas more time to react with the pigment.
19. More nitrogen dioxide is produced with burning flames than with smoldering fires, so cook the meat with a hot fire using an indirect cooking method.
20. Prior to cooking, season the meat with a curing agent containing sodium nitrate.
21. Indirect heat
22. Hickory, Apple, Maple

brown sugar, salt, paprika, garlic, ground cumin, onion powder, black pepper, ground cinnamon, ground ginger, countrystyle ribs, apple bourbon barbecue sauce

Taken from www.epicurious.com/recipes/food/views/country-style-ribs-with-apple-bourbon-barbecue-sauce-377328 (may not work)