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Barbequed Spareribs

For ribs:
2½ Tbsp. sugar
3 Tbsp. The Spice Hunter Sweet Paprika or 100% Organic Paprika
2 Tbsp. The Spice Hunter Ground Cumin or 100% Organic Ground Cumin
1½ Tbsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
1 Tbsp. The Spice Hunter Chili Powder
1 Tbsp. salt
2 full racks pork spareribs, about 3 lbs. each, brisket flap and chine bone removed

For basting sauce:
1¾ cups distilled white vinegar
2 Tbsp. sugar
1 Tbsp. Tabasco
1 Tbsp. salt
1½ Tbsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper

Special equipment:
2 cups hickory wood chips
heavy-duty foil;
22½-inch kettle grill with cover and hinged grate
chimney starter
grill thermometer
5-lb bag of hardwood charcoal

Stir together sugar, spices, and salt and rub over ribs to coat well, knocking off excess. Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet. Stir together all sauce ingredients until sugar is dissolved. Open vents in lid and bottom of grill. Light half a chimney of charcoal, then place one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.)Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals. Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover. Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.