Sourwood Honey Ribs

Ingredients

For ribs

• 2 1/2 tablespoons Bee Raw Sourwood Honey
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• 1 1/2 tablespoons black pepper
• 1 tablespoon chili powder
• 1 tablespoon salt
• 2 full racks pork spareribs (each 3 lb), brisket flap and chine bone removed

For basting sauce

• 1 3/4 cups distilled white vinegar
• 2 tablespoons Bee Raw Sourwood Honey
• 1 tablespoon Tabasco
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 cup soaked wood chips (we like mesquite)

Instructions

1. Brush ribs with sourwood honey
2. Stir together spices and salt; dust ribs to coat well.
3. Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
4. Stir together all sauce ingredients until sugar is dissolved.
5. On a charcoal grill, open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10-15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.)
6. Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
7. Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
8. Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.