Big Bob Gibson Bar-B-Q Ribs (well ... sort of)

• 2 slabs St. Louis-cut Pork Spareribs
• 2 tablespoon brown sugar
• 1 tablespoon paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1/4 teaspoon celery salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• Memphis-style Championship Red Sauce (page 220)

1. Remove the membrane from the back of the ribs.
2. In a small bowl, combine the dry rub ingredients and mix well.
3. Apply generously to the front and back of the ribs, patting gently to ensure the rub adheres.
4. 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.
5. If using a charcoal cooker, preheat it to 250F.
6. Place the ribs on the grill meat side up and cook with indirect heat for 4 hours, or until the ribs are tender.
7. Remove the ribs from the cooker and paint with Memphis-Style Championship Red Sauce.
8. Place the ribs back on the cooker over indirect heat and cook for 20 minutes at 250F.
9. Remove the ribs, cut, and serve.
10. Indirect heat
11. Hickory

spareribs, brown sugar, paprika, kosher salt, black pepper, garlic salt, onion salt, celery salt, cayenne pepper, ground cumin, red sauce

Taken from www.epicurious.com/recipes/food/views/big-bob-gibson-bar-b-q-ribs-well-sort-of-377322 (may not work)