Savory meat that makes a great serving during picnics and weekend gathering with family or friends.

INGREDIENTS

2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Durkee Ancho pepper
2 tsp. dry mustard
2 tsp. black pepper

MOP:
1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce

DIRECTIONS

• Mix all the seasoning ingredients well and apply onto ribs.
• To prepare the ribs, remove the membrane off the ribs using a knife. Slide it underneath the ribs and peel the membrane. Rub ribs well with seasonings, adding more of the mixture on the meaty side.
• Grill ribs over indirect heat (250°F-300°F) for not more than 4 hours. If preferred, add some water-soaked hickory, mesquite, apple or other fruit wood for a smoked flavor. Add more charcoal as needed to keep the required temperature.
• When done, place the ribs on a shallow-sided disposable aluminum pan. Spread evenly with the combined MOP mixture. Cook the ribs for another hour and spread with more MOP. Baste occasionally and add more coals as needed while cooking for another 4 hours.
• Use you favorite BBQ sauce to baste the ribs evenly. Add light sprinkling of garlic and onion powder. Wrap each rack of ribs with heavy duty aluminum foil. Let it sit for half hour.