SPICY PORK RIBS
YOU WILL NEED
4 racks baby back ribs, membrane removed from the underside of each rack
1 packet Serengeti Seasoning
1 packet Marrakesh Seasoning
2 cups whiskey barbecue sauce
In a small bowl, combine the Serengeti & Marrakesh and mix well. Place the ribs on 2 large, rimmed baking trays, season liberally with the rub and prepare your BBQ for indirect grilling. The target temperature on your grill is 100C. If smoking use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.
Prepare some whiskey barbecue sauce.
After the ribs have cooked for an hour and a half, baste liberally with the whiskey barbecue sauce. Close the lid and continue to cook for 3 1/2 to 4 1/2 more hours, basting the ribs every 45 minutes to an hour with the sauce.
If desired, coat the ribs with more whiskey barbecue sauce and return to the grill for an additional 30 minutes to set your sauce. Allow the ribs to rest for 10 minutes before slicing and serving.