This is a Memphis in May World Championship Barbecue Cooking Contest-winning recipe.
Place ribs in a large, shallow pan. Rub Dry Spices all over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Arrange ribs over unlit side.
Grill, covered with grill lid, 2 hours, basting sparingly with Basting Sauce (about every 30 minutes) and turning ribs occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
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