2 racks (3lbs) pork spare ribs
4 tablespoons dark brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon paprika
1/2 tablespoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cayenne pepper

also 1 cup of Tangy Red sauce (see recipe)

First, trim the excess fat and remove the membranes from the underside of the ribs

In a bowl, make a dry rub by combining all of the dry ingredients--mixing well. Rub the ribs evenly on both sides and wrap in plastic wrap. Refrigerate at least 8 hours. Remove the ribs and unwrap. Place on the grill and cook for 1 1/2 hours.

The grill should be a charcoal or gas smoker. But if using a standard grill with a lid, use the indirect heat (fire on one side, meat on the other) method, while trying to maintain the heat between 225-250 degrees. Take wood chips and wrap them in aluminum foil with a few fork holes in the foil. You might need to make 2 or 3 of these depending on how long the meat takes to cook. Place these under the ribs but near enough to the flame to cause the wood to smoke.

Once the rib meat has pulled back from the ends of the ribs about 1/2 inch, remove the smoker pan (or foil), turn the heat up to medium and place the ribs over the flame. Baste with the Tangy Red barbecue sauce, turning and basting once every 5 minutes, or until the sauce darkens from the heat (between 10 to 20 minutes). Serve with additional sauce on the side.