BOB SYKES' BARBECUE RIBS
1/2 cup seasoning salt
1/2 cup coarse ground black
1/2 cup garlic powder
Mix dry-rub ingredients together.
1/3 cup papaya nectar juice
1/2 cup colored vinegar
1/3 cup lemon juice
1 tablespoon kosher salt
Mix liquid-tenderizer ingredients together.
Rub ribs on both sides and allow them to sit for an hour. Ribs cooked on an open fire need to be turned every 10 minute for an hour. Spray or brush ribs with the liquid tenderizer.
Cut full spare ribs into squares so that pieces are a consistent size. Use rubs or liquids to aid in tenderizing. After tenderizing, cover ribs and leave out at room temperature 10 to 15 minutes. (Doing this allows ribs to cook a little faster and have more juices.)
Place ribs bone side down on a pre-heated grill or smoker. Ribs cooked on a grill will need to be turned every 15 to 20 minutes. On a hot fire, cook time should be about one hour. Ribs cooked in a smoker do not need turning as frequently but will need more cooking time.
You can use liquid tenderizers during cooking. However basting should only be done in the last few minutes of cooking. Do not cut up ribs until you are ready to serve. Serve with sauce on the side