Four-Stage Barbecue Ribs

• 2 slabs of Loin back ribs
• 2 tablespoons dark brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic salt
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons chili powder
• 3/4 teaspoons cayenne pepper
• 3/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground cumin
• 3/4 cup grape juice
• 3/4 cup apple juice
• 2 tablespoons first-stage rub
• 1 tablespoon brown sugar
• 3/4 cup Big Bob Gibson Championship red sauce (available at retail outlets) or your favorite bottled brand
• 1/4 cup honey

1. Remove the membrane from the back of the ribs.
2. In a small bowl, combine the first-stage dry rub ingredients and mix well.
3. Set aside 2 tablespoons of this rub mix for the third-stage dry rub and generously apply the remaining rub to the front and back sides of the ribs.
4. Pat gently to ensure the rub adheres.
5. 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.
6. If using a charcoal cooker, preheat it to 250F.
7. Place the slabs meat side up on the grill, close the lid, and cook with indirect heat for 2 hours and 15 minutes.
8. Cut 2 pieces of aluminum foil large enough to wrap each slab of ribs completely and stack them to create a double layer.
9. Remove the ribs from the grill.
10. Place each slab meat side down on a doubled aluminum-foil square.
11. In a small bowl, stir together the liquid seasoning ingredients and pour 3/4 cup over each slab.
12. Wrap and seal each slab tightly in the foil.
13. Place the wrapped slabs back in the cooker, close the lid, and cook over indirect heat for 1 hour.
14. In another small bowl, combine the reserved first-stage dry rub with the brown sugar to make the third-stage rub.
15. Remove the wrapped ribs from the cooker.
16. Discard the liquid and foil and apply a light coat of the third-stage rub to the meat side of the ribs.
17. Return the ribs to the cooker, meat side up, and cook uncovered for 30 minutes.
18. Mix the finishing glaze ingredients and brush the glaze on both sides of the ribs.
19. Continue cooking for 10 to 15 minutes, or until the sauce caramelizes.
20. Remove the ribs from the grill, cut, and serve.
21. Indirect heat
22. Hickory, Apple, Pecan

back ribs, brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne pepper, black pepper, oregano, white pepper, ground cumin, grape juice, apple juice, firststage rub, brown sugar, gibson championship, honey

Taken from www.epicurious.com/recipes/food/views/four-stage-barbecue-ribs-377326 (may not work)