- 3/4 cup (packed) golden brown sugar
- 1/2 cup paprika
- 2 1/2 tablespoons coarse salt
- 2 1/2 tablespoons ground black pepper
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 3 large racks spareribs (about 9 pounds)
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
- 4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
- 1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)
- Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.
- Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.
- Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
- Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.