2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. chipotle pepper powder
2 tsp. dry mustard
2 tsp. black pepper
1 cup Skillet Apple Vinegar Brown Sugar Pumpkin Sauce
1 cup water
Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back. Season meaty side of ribs with dry mix and let them sit overnight if possible before using them.
Cook ribs over indirect heat (250°F-300°F) for 3-4 hours. Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities over the hot coals periodically during the cooking in order to impart a smoky flavor. You will need to also add more charcoal to the fire as the cooking progresses in order to maintain temperature.
After 3 or 4 hours of slow barbequing, arrange the ribs on a shallow-sided disposable aluminum pan and mop them on both sides with the Pumpkin sauce mix below.. Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 2-3 hours.
Baste on both sides well then wrap each rack of ribs well (straight from the grill) in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes When ribs are done, they will be fall-off-the-bone tender, and the meat will have shrunken away from the ends of the bone by 1/4-inch or so.