Shelly's Recipe

Sweet and Smoky Ribs

Category: Ribs

6 tablespoons salt
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons ground cumin
3 tablespoons dried oregano
3 tablespoons celery seeds
3 tablespoons paprika
3 tablespoons chili powder
2 tablespoons ground black pepper
4 racks pork baby-back ribs (about 8 pounds), silver skin removed
2 cups water
2 cups distilled white vinegar
Barbecue sauce

(1) In a small bowl, stir together salt and next 8 ingredients. Reserve ¼ cup salt mixture in another small bowl.

(2) Rub remaining salt mixture onto both sides of all ribs. Wrap rib racks individually in heavy-duty plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.

(3) In a small saucepan, bring 2 cups water, vinegar, and reserved salt mixture to a boil over medium-low heat, stirring until salt mixture dissolves. Let cool completely.

(4) Spray grill rack with nonstick nonflammable cooking spray. Preheat grill for indirect medium-high heat (350° to 400°). Let ribs stand at room temperature for 30 minutes.

(5) Grill ribs, meat side down, over indirect heat for 1 hour, basting with vinegar sauce every 15 minutes.

(6) Reposition ribs by moving the slabs closest to the heat away from heat and moving other slabs closer. Grill for 1½ hours more or until meat is tender, turning and basting with vinegar sauce every 15 minutes.

(7) Let ribs stand for 10 minutes; slice between bones, and serve with barbecue sauce.