Categories: Grill, Main Dish, Pork

Ingredients

• Rub:
• 3 tablespoons kosher salt
• 3 tablespoons whole black peppercorns
• 2 tablespoons sugar
• 1 1/2 tablespoons whole mustard seeds
• 1 1/2 tablespoons sweet paprika
• 2 teaspoons dried oregano
• 1 1/2 teaspoons whole cumin seeds
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon dried thyme
• Ribs:
• 2 -3 meaty pork spare rib racks, trimmed of excess fat (6-7 pounds)
• Other:
• hickory chips, soaked in water for at least 30 minutes

Directions

1. Make the rub: in a spice grinder or blender, pulse the rub ingredients for a few seconds until the seeds are coarsely ground; do in two batches, if necessary; the rub should have a slightly coarse texture.

2. Spread the rub generously on all sides of the ribs and let stand at room temperature for 20-30 minutes before grilling.

3. *Follow the grill’s instructions for using wood chunks.

4. Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.

5. Remove from the grill and allow to rest for 5-10 minutes before slicing into individual ribs.

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