2 racks pork spareribs, about 3 lbs.
Dry Rub, recipe below
Original Chicago Red Sauce, South Carolina Mustard Sauce or North Carolina Vinegar Sauce, recipes below (opt.)

Rub both racks of ribs vigorously with Dry Rub, then wrap each securely in at least 3 layers of heavy-duty foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight. When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature.

Meanwhile, start fire in grill (see note), placing rack 6 inches above coals. When coals are white hot, place ribs, still wrapped in foil on grill rack. Cover grill and cook ribs 1 hour, turning once. Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping.

Makes 6 servings.

NOTE: If desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees. Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then re-wrap, sealing tightly. Bake 50 minutes. Remove from oven; heat broiler. Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches from heat, 3 minutes on each side to crisp, basting with sauce if desired.

TENNESSEE DRY RUB:

In small bowl combine: 1 tbsp. chili powder 1 1/2 tsp. each ground white pepper, crushed hot red pepper & salt 1 tsp. garlic powder

Stir well to mix, then store at room temperature in airtight jar.

Makes about 2/3 cup, enough rub for 2 (3 pound) racks of spareribs.