John Willingham’s World-Champion Ribs

Prep Time:
Yields: 4 Servings

Comment:
For world-champion results, long marination, slow, slow cooking time and of course, a recipe from a master are key.

Ingredients:
2 slabs spareribs (6 to 7 pounds)
½ cup apple cider vinegar
½ cup water
4 tbsps salt
2 tsps freshly ground black pepper
2 tsps lemon pepper
2 tsps cayenne pepper
2 tsps chili powder
2 tsps dry mustard
2 tsps dark or light brown sugar
1 tsp garlic powder
pinch cinnamon
pinch Accent or other flavor enhancer (optional)

Method:
Lay ribs in a non-reactive pan. Combine vinegar and water and brush over both sides of ribs. Combine remaining ingredients and sprinkle six to seven tbsps of mixture over ribs. Rub into both sides with fingertips, massaging into meat. Cover and refrigerate at least 12 hours. Preheat grill to 250° F. Cook ribs for 4½ to 5½ hours, turning every fifteen minutes (you can also use a rotisserie or carousel). Cook until internal temperature reaches 180° F, ribs are flexible and meat is fork-tender.