Smoked BBQ Ribs

• 1 Rack of pork spareribs (trimmed, or not).
• 1 cup Barbecue sauce (homemade or bottled)
• 1 tbsp brown sugar (light or dark)
• 1 tsp Chili powder (or papika, any variety).
• 1/2 tsp Seasoned salt
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Powdered ginger
• 1/4 tsp Black pepper
• 1/4 tsp Cayenne pepper (optional)

1. Mix dry rub breaking up lumps you find.
2. Remove the membrane from the back of the ribs (or you can have your butcher do it when you buy them).
3. Season the rib with the rub.
4. Wrap in plastic wrap and refrigerate for 24 hours.
5. Set up grill for Indirect Heat with a drip pans in the middle.
6. Place the ribs over the drip pan.
7. Add water to drip pan then add a hand full or 2 of wet hickory wood chips directly on the coals.
8. Maintain a temperature of 300F or less.
9. Cook for 1 1/2 to 2 hours or more.
10. When the meat has pulled back exposing about 2 inches of the bone tip, glaze with barbeque sauce and keep cooking for about 10 minutes.
11. Glaze 2 or 3 times.
12. Let the ribs rest 10 to 15 minutes before serving.

pork spareribs, barbecue sauce, brown sugar, chili powder, salt, garlic, onion, ginger, black pepper, cayenne pepper

Taken from cookpad.com/us/recipes/333647-smoked-bbq-ribs (may not work)