Spare Ribs Dry Rub

First, remove the thin, tough silverskin membrane from the bone side of the 1.8 kg spare rib rack: slide a butter knife under the membrane at one narrow end, grip the loose edge with a dry paper towel for traction, and pull it off in one smooth, even piece. Pat the entire rack completely dry with paper towels, then rub all surfaces (top, bottom, and sides) evenly with 1 tablespoon (15 ml) of neutral avocado oil to help the dry rub adhere tightly.

In a small 500 ml glass mixing bowl, combine 3 tablespoons smoked paprika, 4 tablespoons packed light brown sugar, 1.5 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon coarsely ground black pepper, 1 teaspoon dry mustard powder, 1 teaspoon ground cumin, and 0.5 teaspoon cayenne pepper. Whisk the mixture thoroughly for 30 seconds until all spices are evenly distributed, pressing out any clumps of brown sugar with the back of the whisk as you mix.

Sprinkle ⅔ of the finished dry rub mixture evenly over every surface of the oiled rib rack, pressing gently with clean, dry fingers to work the rub into every crevice, including the narrow gaps between individual bones. Let the seasoned ribs rest uncovered on a wire rack set over a baking sheet at room temperature for 45 minutes to allow the salt to penetrate the meat and form a sticky base for the crust; reserve the remaining ⅓ of the rub in the bowl for later use.

Prepare a charcoal or gas grill for indirect, low-and-slow cooking, targeting a steady internal grill temperature of 135°C (275°F). For charcoal grills, pile fully lit ashed-over coals on one half of the lower grill grate, leaving the opposite half completely empty; place a shallow aluminum drip pan filled with 240 ml (1 cup) of water on the empty cool side to catch rendered fat and regulate humidity. For gas grills, light only one burner on the lowest setting to reach the target temperature, leaving the other burners off.

Place the seasoned rib rack bone-side down on the cool indirect side of the grill, directly over the drip pan, then close the grill lid. Cook for 3 total hours, maintaining a consistent 135°C (275°F) internal grill temperature by adjusting air vents (for charcoal) or burner dials (for gas) as needed. Every 45 minutes, open the lid quickly (keep lid open for less than 30 seconds to avoid temperature drops) to spritz the rib surface evenly with a pre-mixed solution of 2 tablespoons apple cider vinegar and 2 tablespoons water, then dust a thin, even layer of the reserved dry rub over the top of the rack before closing the lid again.

After 3 hours of cooking, check for doneness: the meat should pull back 2-3 mm (1/8 inch) from the cut ends of the bones, and an instant-read meat thermometer inserted into the thickest part of the meat (not touching bone) should read 95°C (203°F). Transfer the cooked ribs to a wooden cutting board, tent loosely with a sheet of aluminum foil, and let rest for 15 minutes to allow internal juices to redistribute through the meat. Slice between the bones into individual rib portions and serve immediately, no additional sauce needed.