Pictured above are the ribs smoking on Bob’s Cajun Grill.

Ingrediants:

For the marinade

1 quart of apple cider
1 quart of water
1 T sea salt

Main ingrediants:

3 racks pork spareribs
1/4 cup Hungarian paprika
1/3 C Turbinado Raw Cane
1 tablespoon salt
5 t  black pepper
2 t teaspoons cayenne pepper
2 T Sumac  (my wife is half Lebanese if you please)
2 t celery salt
2 t garlic powder
2 t teaspoons dry mustard
1 t cumin
½ C Old World Olive Co. Garlic infused EVOO

For the mop sauce if preferred or needed:

1 cups apple cider vinegar
1 C of your favorite bbq sauce
1/2 cup yellow mustard
2 teaspoons sea salt

What to do:

Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side.  Combine cider, water,  and salt for marinade and place in Ziploc bag with ribs.  Refrigerate for 4 hours.
Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.
Use garlic evoo to coat the ribs.  Dust ribs to your fancy.
Smoke at 275 for at least 3 hours mopping after two hours as you see fit.
Put in foil or cake pan and pour remaining mop on and cover until desired doneness.