DIRECTIONS: Stir up the dry ingredients well. Apply to the ribs generously, pressing it into both sides. There will be enough rub for 2 slabs. You can use extra rub to dust on the slab after cooking. After applying the rub, wrap the slab(s) in foil and refrigerate 4 to 12 hours. When ready to cook, arrange the grill with one side for coals, one side for a drip pan. The coals should go over the leg that has no wheel. This leg should face the wind. When covered, the lid vent should be over the two legs with the wheels on the opposite side. The ribs will be under the vent. This is very important for a natural low heat smoky flow. Place the slab and tips on the upper grate over the drip pan. Add wood chips or chunks on the coals. No need to soak the wood. Sassafras wood is preferred as it has a sweet smoky flavor. Hickory or oak works good too. Mesquite is a no-no for pork. Cover the Weber and allow to cook about an hour with the membrane side down. Some will tell you to remove the membrane on the underside of the slab. I don't. It helps hold in fat and keeps the slab tender and juicy. Besides it is a chore.

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MOP:

1/4 cup prepared yellow mustard

1 cup cider vinegar

1 teaspoon salt

DIRECTIONS: Wisk the ingredients together in a glass or ceramic (non-reactive) bowl or large measuring cup. After one hour, add more coals if necessary and more wood chunks. Mop or baste the ribs with the mop sauce generously, turn the slab over and mop the membrane side as well, then cover. Every 30 minutes add a few more coals and wood chunks if necessary, mop, turn and repeat for a total of three or four hours. During the last 30 minutes you can brush on your favorite barbecue sauce. Adding sauce sooner will burn it. When done, wrap the ribs in tin foil and set aside for about 15 minutes or more.

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BEST HOMEMADE BBQ SAUCE:

1-1/2 cups honey

1 cup ketchup

2 cloves garlic, minced

2 tablespoons lemon juice

1 tablespoon cocoa powder

1 tablespoon curry powder

1 tablespoon paprika

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco red

1 teaspoon cayenne

DIRECTIONS: Combine in a medium saucepan.Bring to a boil, then simmer 30 minutes. Refrigerate for up to one month.

This recipe is from the "Hammond Times" newspaper

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