Arkansas Slab of Ribs

Arkansas Slab of Ribs

Introduction:
 
Mr. Jim Quessenberry
Grand Prize winner in the Memphis May (1996)
World Championship Barbecue Cooking Contest.
 
Slowly smoke pork ribs on a barbecue for several hours.
For faster cooking, roast them in the oven, then finish them on the grill.
 
Preparation time:
Slow smoked: 4 1/2 hours.
Oven/grill: 50 minutes.
Makes 8 servings.
 
Ingredients:
For the spice rub:
1 cup sugar, 2 tablespoons dry mustard, 2 tablespoons paprika,
1 tablespoon dried basil leaves, 1 tablespoon garlic powder,
1 tablespoon onion powder, 1 teaspoon black pepper
 
Meat:
2 racks pork spareribs or baby back ribs, trimmed (about 6 pounds).
 
For the basting sauce:
1/2 cup cider vinegar, 1/2 cup cold water, 1 1/2 teaspoon hickory smoked salt.
 
Step 1:
To make the spice rub:
In a small bowl, combine all the spice-rub ingredients, then rub on
both sides of the ribs, coating them well.
 
If you wish, cover and refrigerate for up to 8 hours.
 
To make the basting sauce:
In another small bowl, whisk together the vinegar, water, and salt.
 
Step 2:
Slow smoke-cooking method:
Prepare the grill by heating the coals at one end.
Place the ribs on the other end of the rack, away from the coals.
Cover the grill and vent slightly.
Smoke for 4 1/2 to 5 hours or until tender, brushing
occasionally with the basting sauce.
 
Step 3:
Oven/grill cooking method:
Preheat the oven to 350°F.
Place a rack in a large, shallow roasting pan and pour in 1 inch of hot water.
Arrange the ribs on the rack and cover with foil.
Roast for 15 minutes, baste with the sauce, turn over, then roast 15 minutes longer.
 
Preheat the grill or broiler.
Grill the ribs, covered, directly over medium-hot coals, or broil 4 inches from the heat,
for 10 minutes on each side or until browned, basting frequently with the sauce.