Hot smoked pork ribs

Ingredients:

Rack of pork ribs

• 0.5 cups BBQ rib spice mix
• 4 layers of pork ribs from the loin area, remove the films
• Hickory chips
• Spray liquid
• 1.5 cups of your favorite barbecue sauce

Spice mix for ribs

• 1 cup brown sugar
• 1 tbsp. salt
• 1 cup paprika
• 3/4 cup garlic powder
• 0.5 cup onion powder
• 0.5 cup chili powder
• 0.5 cup cayenne pepper
• 1/4 tbsp. dried oregano
• 1/4 cup ground black pepper
• 1/4 cup ground cumin

Spray liquid

• 0.5 cup white vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 2 dashes of hot sauce
• Water

Preparation:

1. In a separate bowl, combine all the ingredients for the dry marinade. Rub 1 tablespoon of the spice mixture evenly over both sides of the ribs; don't add too much seasoning, or it will form a crust. Refrigerate the ribs, covered, for at least 4-5 hours.
2. Following your smoker manufacturer's instructions, smoke the ribs, concave side down, on hickory chips for 2 hours and 45 minutes at 250°F (120°C). Add water and the listed ingredients to a spray bottle. Refrigerate until ready to use.
3. After an hour of smoking, begin spraying the ribs with liquid every half hour until the cycle is complete.
4. Once the cycle is complete, remove the ribs, coat them with barbecue sauce and let them rest.
5. Place a rack in the bottom of a large foil-lined baking dish and add water to just below the rack. Arrange the ribs, bones upright, in a single layer in the dish. Make sure the meaty side of the ribs doesn't touch the sides of the dish.
6. Place the pan over medium-high heat and cook the meat for 7 minutes.
7. Remove the ribs from the pan, place them on the grill and grease barbecue sauceFry, turning frequently to prevent the sauce from burning. Let rest. Cut into bones and serve.