Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
Mix all ingredients, down to Ribs in airtight container.
(Mrs Dash original blend zarr changes it to what you see above).
Seal and set aside, (it will make 6 cups and you only need 1 cup).
The night before smoking, trim off excess fat.
Place in large plastic bag and pour in Italian dressing to coat.
Seal bag well and chill 4 hours, turning occasionally.
Remove and wipe off dressing.
Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
NOTE: ingredient list said minced, instructions said flakes- you choose.
Wrap each rib in plastic and refrigerate over night.
The next morning remove from wrap and wipe sludge off ribs.
Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
The Smoking process will take 6 hours.
Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory.
Keep internal temperature of grill at 200-225°F Add more charcoal and hickory chunks every hour as needed.
Place ribs bone side down but not directly over hot coals.
After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180-200°F for 1 1/2 to 2 hours, or until fork tender.
Next build a real hot bed of coals over the entire bottom of grill.
Place ribs back on grill to add char flavor.
When meat becomes bubbly it its done.
Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
Slather with BBQ sauce. let heat caramelize sauce.
This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South.
There are no short cuts to this time-honored way of barbecuing. Dave.