-
Prepare the rub-
-
Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.
-
Rub the mixture over the ribs on both sides.
-
Cover and let cure, in the refrigerator, for 4 to 8 hours.
-
To make the BBQ Sauce-
-
In a medium saucepan, heat olive oil over medium high heat.
-
Add onions and garlic and sauté for four minutes.
-
Add remaining ingredients to the pot and stir to combine.
-
Bring sauce to a boil, then reduce the heat to low and simmer the sauce for about 30 minutes or until it has thickened slightly, stirring occasionally.
-
Once sauce has thickened slightly, remove from heat and carefully place in blender or food processor. Blend until smooth.
-
Use immediately or store in the refrigerator for up to 1 week.
-
Prepare your charcoal grill.
-
Wrap ribs in foil and place over grill.
-
Cover the grill and smoke cook the ribs for 1 hour.
-
When the ribs have cooked for an hour, uncover the grill and carefully remove the foil.
-
Brush both sides with BBQ sauce.
-
Re-cover the grill and continue cooking the ribs until tender and almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs.
-
The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.
-
Baste one more time with bbq sauce, slice and serve.