 | | Directions |
- Make the spice rub by mixing together the cumin, brown sugar, paprika, cayenne pepper, allspice, salt, and pepper.
- Trim any large areas of excess fat from the ribs. Don't bother with small bits, they help keep the meat from drying out.
- Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a covered container and refrigerate for an hour or two.
- Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
- Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque sauce.
Note: Since spare ribs are mostly bone, allow about one pound per person. |
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Container: grill
Servings: 4
|  | | Ingredients | | - | | 4 pounds pork spare ribs |
| - | | 1 teaspoon ground cumin |
| - | | 2 teaspoons brown sugar |
| - | | 2 teaspoons paprika |
| - | | 1/2 teaspoon cayenne pepper, or to taste |
| - | | 1/4 teaspoon ground allspice |
| - | | 1 teaspoon salt |
| - | | 2 teaspoons coarsely ground black pepper |
| - | | 1 cup barbeque sauce, purchased or homemade, more as needed |
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