Standing Room Only BBQ Ribs

Makes 6 to 8 servings.

5 pounds pork spareribs, cut into slabs
1/3 cup Spicy Dry Rub
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained 2 cups Famous BBQ Sauce

1. Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.

2. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. For a gas grill, preheat on High, then adjust to Medium.

3. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.

4. Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. For a gas grill, adjust the heat to Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source. Heat until the chips begin to smoke.

5. Lightly oil the grill grid. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.

Spicy Dry Rub:
Combine 2 tablespoons chili powder, 1 tablespoon garlic salt, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne pepper.

Famous BBQ Sauce:
In a medium, heavy-bottomed saucepan, melt 4 tablespoons butter. Add 1 large onion, chopped, and cook over medium heat, stirring often, until the onion is golden brown. Add 2 garlic cloves, finely chopped, and cook for 1 minute. Stir in 1 cup each ketchup and American-style chili sauce, 1/2 cup each light brown sugar and cider vinegar, 2 tablespoons each steak sauce, Worcestershire sauce, and spicy brown mustard. Bring to a simmer and cook, stirring often to avoid scorching, until thickened, about 30 minutes. Cool completely.