BBQ Smoked Pork Ribs

Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of foil. Set aside while building the fire.

Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.

Sprinkle the drained chips over the coals. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.

Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.

Combine all ingredients thoroughly.

In a medium saucepan set over medium-high heat, add the olive oil and onion and cook until they are very soft.

Add the garlic, paprika, Southern Dry Rub Seasoning, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes

Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.

Add the water, tomato juice, cider vinegar, and dark brown sugar, and stir to combine.

Reduce the heat to low and cook until the sauce has thickened and the flavours have come together, about an hour. Blend together.