SE BREEZES - Hickory oven-smoked spareribs

Lots of sun today with light breezes from the
south east . Air and humidity stay in the mid 80's.
The clean ocean will feel refreshing. The tide is low for most of the day.


Hickory Oven Smoked Spareribs

Spareribs, 1 rack - about 2 ½ lb
Kosher salt - 1 TBL
Black Pepper, fresh ground 1 TBL
Brown sugar, 2 TBL
Cumin, ground - 1 TBL
Chili Stuff Chili Mix - 1 TBL
Hickory chips - 1 package
Water - 1 cup
Rub the dry seasoning mix all over the rack of spareribs.
Use a roasting pan and cover it with a layer of chips and enough water to get them wet but not soggy
In a preheated oven at 225. Bake the ribs for about 3 hours with a cover of aluminum foil that you have vented with a knife point.
Now broil the cooked ribs for about 5 minutes to brown and crisp them.