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Ingredients
- 6 to 7 pounds spareribs, about 2 sides
- 1/2 -cup apple cider vinegar mixed with 1/2 cup water or Willingham's W'ham Marinade
- 6 to 7 tablespoons Mild seasoning Mix or Willingham's W'ham Mild Seasoning
Method
- Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture.
- Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat.
- Cover and refrigerate for at least 12 hours.
- Start the grill, allowing it to reach a temperature of 250-degrees.
- Put the slabs in the grill.
- (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.)
- Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus).
- The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat.
- To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks.
- Serve immediately with or without your favorite sauce.
