Pork Spareribs

Soak the wood chips in water to cover.

Mix the salt, sugar, cumin, pepper, chili powder, and paprika together and rub well into the spareribs.

If you have a gas grill, preheat by using only one burner on medium heat for about 15 minutes. If you are using a charcoal or wood fire, bank it to one side of your grill and keep the fire as low as possible, starting with just enough coals to get heat, about fifteen briquettes or the equivalent in hardwood charcoal.

Sprinkle a handful of wood chips onto the rack above the heat source, allowing them to fall directly onto the fire.

Place the ribs away from the heat source (over the unlit burner of a gas grill) and cover the grill. You want a very cool fire, under 300 degrees F if possible (you should be able to hold your hand right over the area where the ribs are cooking with just a little discomfort).

If you are using solid fuel, add a few lumps of charcoal or a few briquettes an hour, just enough to keep the fire going.

Turn the ribs every half hour or so, adding more wood chips as needed. Depending on the heat of your fire, after 2 to 6 hours the ribs will have lost much of their fat and developed an unquestionably cooked look.

No barbeque sauce required. That’s saying a lot coming from me. I love barbeque sauce.