'Slow and low' is the secret
to great barbecued ribs. This version is slathered in a spicy-sweet
sauce and slow-cooked over mesquite chips. Start them after work,
and they'll be ready before the sun goes down. That true barbecued
flavor is worth it!
In a small bowl, combine
brown sugar, cumin, paprika, salt and lemon pepper. Rub brown
sugar mixture over rib backs. Place on a cookie sheet and bake
for 2 hours.
Prepare mesquite chips
in grill.
Remember, you want a low
fire; if you have a large grill, keep coals on one side and use
other side for cooking.
If you have a small grill
build a small fire and add a few briquettes during grilling;
this will let you have low heat but a long fire. When coals are
ready, grill ribs for at least 1/2 hour with top on grill.
If your fire is at a steady,
low heat, keep ribs on up to an hour. Keep your vents closed.
You will get more flavor if smoke is trapped in grill. If vents
are closed entirely, the fire won't get any air and will go out.
If vents are open-wide, the fire may be too hot. Control your
vents to allow for a slow and low fire!
Once ribs are browned,
remove top and allow fire to get a little hotter. Brush with
1/2 of barbecue sauce and allow to cook slightly. Remove and
serve with the remaining sauce.
