- 1/4 cup coarse salt
- 3 tablespoons freshly ground black pepper
- 1/4 cup packed dark brown sugar
- 1/4 cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon powdered mustard
- 1 teaspoon cayenne
- 1/2 teaspoon ground celery seeds
- 1 rack pork spareribs, poundage varies from pig to pig; Fleisher’s tend to be around 3 pounds
- Barbecue sauce, for serving (optional)
Make a spice rub by combining the salt, pepper, brown sugar, paprika, garlic powder, onion powder, powdered mustard, cayenne, and celery seeds in a small bowl. This makes about 1 ½ cups. Coat the ribs with the rub evenly and thickly. Don’t be afraid of giving them a nice crust. Put the ribs in a container large enough to hold them, cover with foil or plastic wrap, transfer to the refrigerator, and let chill for 30 minutes to 12 hours.
Fleisher’s likes to use an indirect method of cooking for the ribs, either slowly in the oven at 250°F for 3 hours—or until the meat pulls easily off the bone, whichever comes first—or at about the same temperature and timing on a gas or charcoal grill.
Cut the ribs apart and serve. Fleisher’s doesn’t feel these ribs need anything more, but you can always serve them with barbecue sauce for dipping.