Barbecued Spareribs

5 lbs. baby back spareribs

Ingredients for dry rub:
2 T paprika
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper, or more to taste

Combine all ingredients but the pork for the rub.

If you wish, remove the papery skin from the back of each rack by pulling it off with your fingers or just slit it with a knife.

Spread the rub generously on both sides of the ribs. Allow the ribs to sit in the refrigerator for up to eight hours or at room temperature for one hour. For the fire, use charcoal and wood chips.

Cook over direct heat until the ribs are browned. Lower the fire and place the charcoal and wood to each side. Place a large drip pan under the ribs in the center. Continue cooking the ribs over indirect heat until the ribs are done. How long depends on your grill, your fire, distance from fire, etc. To test, cut into the ribs in the middle: The meat should not be pink. Use vents to regulate the heat.