- 4 pounds pork back ribs (OR meaty spareribs)
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 3/4 teaspoon celery salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon pepper
- 3 cups chips (wood, use hickory or oak chips for the best flavor)
- Cut ribs into 4 portions. Place ribs in shallow dish. In small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours.
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan.
- Sprinkle half of the drained wood chips over the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.