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Colette & Cassi's Country Kitchen!

Raichlen's Rendezvous Ribs

1/3 cup sweet paprika
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon coarse salt (kosher or sea)
2 teaspoons coarsely ground black pepper
2 teaspoons mustard seeds
1 teaspoon celery seed
1 cup distilled white vinegar
1 cup water
2 racks baby-back pork ribs (4 to 5 pounds)

Place all of the dry ingredients in a small bowl and mix well with your fingers, breaking up any lumps in the paprika and garlic salt. (Keeps well in a sealed jar away from heat and light.) Place 1 cup white distilled vinegar in a nonreactive bowl, add 2 tablespoons of the rub mixture and 1 cup of water. Whisk until the salt dissolves. Use as a mop sauce or marinade. Set aside. Prepare ribs using the indirect-grilling method. After 30 minutes, mop the ribs with some of the sauce. Close the grill and continue cooking for another 45 minutes to 1 hour, about 1-1/2 hours in all. Let ribs rest for a few minutes, then mop generously with the remaining sauce.