Most rib lovers say "there's no such thing as a bad rib," but the debates over what constitutes a great barbequed rib can take on religious proportions. The Stable Café's interpretation of the perfect sparerib is sweet, spicy, smoky, and almost fall-off-the-bone tender.
- 3 slabs St. Louis-style spareribs
- 1 cup packed brown sugar
- 1/4 cup granulated garlic
- 1/4 cup diced onion
- 1/4 cup black pepper
- 1/4 cup Montreal steak seasoning
- 1/3 cup salt
- 2 tablespoons dry mustard
- 2 tablespoons ground cumin
- Combine all ingredients except spareribs and mix well. Rub each rib liberally with the rib rub. For these ribs, it's best to use an indirect smoker or barrel smoker. You can also use a Weber-type grill if you build a very small fire at one end and cook the ribs at the other. When using an indirect smoker or barrel smoker, build a small charcoal fire in the firebox and add 2 or 3 chunks (not shavings) of oak or hickory. Smoke the ribs for 2 1/2 hours, trying to maintain a constant 250-degree temperature. After 2 1/2 hours, brush the ribs with your favorite barbeque sauce, and smoke for 30 minutes more, or until tender.