These ribs will blow your mind. The night before, liberally apply McCormick Barbecue seasoning, Garlic Powder, and Black Pepper to your ribs, put them in a Ziploc bag and refrigerate. To cook, soak some hickory chips and make a small pile of charcoal in a corner of your grill. When the charcoal is ready, drop some of the hickory chips on the charcoal, put the ribs on the grill away from the charcoal (not directly over it in other words) and cover your grill, leaving the air holes open a little. Every half hour, turn the ribs and put more hickory chips on the charcoal. Repeat for about two and a half to three hours. Absolutely awesome. I eat them without sauce, but if you must have sauce serve it on the side, or spread out the charcoal after the ribs are done, put sauce on the ribs and let them cook over the coals for a few minutes on each side, adding sauce when you flip. Enjoy

Marinate 25 hours in a marinade of: orange juice Catalina dressing little worcestershire sauce ketchup sausage links (cooked slightly) Grill as usual. Serve with homemade pull-apart bread. Make your bread, pull apart in chunks. Roll in melted butter and minced chives and a little garlic. Grill till toasty. People will think you walk on water

place ribs in a large pot of water. Boil ribs in water with salt, pepper, onion powder, and garlic for 40 minutes. Drain water, turn oven on 350. Place ribs in large square pan bake for 45 minutes. Sprinkle ribs with salt, pepper, and garlic powder and place on grill. grill 25 minutes, brush with sauce. Turn over brush with sauce, close lid and grill for 30 minutes longer.

Not Your Every Day Smoked Pork Spare Ribs INGREDIENTS * 6 pounds pork spareribs * Dry rub: * 1/2 cup packed brown sugar * 2 tablespoons chili powder * 1 tablespoon paprika * 1 tablespoon freshly ground black pepper * 2 tablespoons garlic powder * 2 teaspoons onion powder * 2 teaspoons kosher salt * 2 teaspoons ground cumin * 1 teaspoon ground cinnamon * 1 teaspoon jalapeno seasoning salt (optional) * 1 teaspoon cayenne pepper * Mop Sauce: * 1 cup apple cider * 3/4 cup apple cider vinegar * 1 tablespoon onion powder * 1 tablespoon garlic powder * 2 tablespoons lemon juice * 1 jalapeno pepper, finely chopped (optional) * 3 tablespoons hot pepper sauce * kosher salt and ground black pepper to taste * 2 cups wood chips, soaked DIRECTIONS 1. In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight. 2. Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper. 3. When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.