Everybody's Favorite Dry Ribs
Alt.cooking-chien/Mendi/2001
Yield: 6 servings

Rub:
3 tablespoons each kosher salt, whole black peppercorns
2 tablespoons sugar
1 1/2 tablespoons each mustard seeds, sweet paprika
2 teaspoons dried oregano
1 1/2 teaspoons each cumin seeds, fennel seeds, celery seeds and crushed red pepper flakes
1 teaspoon dried thyme

2 to 3 slabs meaty pork spareribs, 6-7 pounds, trimmed of fat
Hickory chunks or chips soaked 30 minutes

For the rub: In a spice grinder or blender, pulse the rub ingredients for a few seconds until the seeds are coarsely ground. Do in two batches, if necessary. The rub should have a slightly coarse texture.

Spread the rub generously on all sides of the spareribs and allow to stand at room temperature 30 minutes before grilling.

Follow grill's instructions for using soaked wood chunks. Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled from the ends of the bones, 1-1/2 to 2 hours. Remove from grill and allow to rest 10 minutes before slicing into individual ribs.