I gave this recipe to our local, Native American newspaper. They printed it. I have a cousin who contacted me, stating that she had some friends visiting from North Carolina, a place where they take the ribs very seriously. She reported to me that her guests stated that the ribs she gave them were the best they had ever eaten. Of course my head swelled 3 sizes that day.
I know my crew loves them. And of course, in the newspaper version, I use my real name. Here, I'll use my online moniker.
Chief Longwinds’ Smoky Spare Ribs
2 racks pork spare ribs
3 tbs. salt
4 tbs. mild chili powder
1 cup dark brown sugar
1 tbs. granulated garlic powder
2 tbs. granulated onion powder
1 tbs. rubbed sage
Wood chunks/branches cut into 6-inch lengths, maple, hickory, mesquite, cherry, or tag-alder wood.
Combine the salt, chili powder, brown sugar, garlic, onion, and sage in a bowl and blend together until evenly mixed. Lay out the ribs (I use the St. Louis style ribs as they have move meat, and are cheaper as well) on a covered working surface. Remove the silver skin. Rub both sides of the ribs, massaging the seasoning mixture into the meat, and making sure that rub is applied under the meat flap. Place in a suitably sized plastic bag, and seal. Refrigerate overnight.
To cook, place the ribs into a large roasting pan, cover and place into a 200 degree oven for eight hours; or, place into and electric turkey roaster, set for 200 degrees, and let it hang out for eight hours or so. An hour before serving time, fire up the barbecue with divided banks of coals (one bank on one side, and another bank on the other), and let it heat up for 15 minutes. Place the wood on top of the charcoal, or wrap in heavy duty foil and put on the fire in a gas grill, and place the ribs on the grill, between the charcoal banks. Cover and reduce heat by either closing all vents by half on the charcoal grill, or at lowest setting on the gas grill. Let the ribs cook in the smoke for 45 minutes. Remove and serve with flavorful sides.
Seeeeeeya; Chief Longwind of the North