In addition to creating culinary masterpieces at Tremont 647, chef Andy Husbands is a competitive barbecuer. He shared some of his secrets for making tender ribs, although he may have left out a special ingredient or two for you to discover on your own. Nevertheless, these ribs are outstanding and are sure to please.

For the Basic Barbecue Rub:
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
4 tablespoons paprika

1 rack spare ribs (2.5-3.5 pounds)

1. Mix rub ingredients thoroughly. The rub will keep for several months stored in a cool, dark place in an airtight container.

2. Peel the silver skin off the back of the ribs. To get a good grip, use a paper towel. Rub ribs with basic barbecue rub, being sure to thoroughly coat both sides.

3. Preheat grill or ceramic cooker to roughly 250 degrees. Slow roast the ribs until they appear to "sweat" and the meat peels easily from the bones, about 3-4 hours.

4. Remove ribs from grill. Baste with your favorite store-bought or homemade secret glaze.

Special Thanks:
Andy Husbands