Southern-Style Dry Ribs

6 Servings

6 tbsp Kosher Salt
2 tbsp Dark Brown Sugar
2 tbsp Paprika
1 tsp Dried Oregano
1 tbsp Ground Black Pepper
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Dried Marjoram
1 tsp Dried Parsley
1 tsp Ground Cumin
1 tsp Dry Mustard
1 tsp Celery Seeds
1/2 tsp Cayenne
1/2 tsp Fennel Seed, Ground
1/4 tsp Ground White Pepper
6-7 lb Pork Ribs
3/4 cup Apple Juice (or apple sauce)

Directions:

Mix together all dry seasonings, including salt, in a bowl.
Lay out 1 large sheet of heavy-duty foil (shiny side down) on a flat surface.
Lay out 1 or 2 pieces of plastic wrap around the same size as the foil. Lay one rack of ribs on top of the plastic and rub 2-3 tbsp of the spice mixture into the meat on both sides.
Wrap the rack tightly with the plastic wrap and then wrap the foil around it by tightly rolling and folding the foil on the top and sides of the rack so it is secure and almost air-tight.
Repeat with the other rack of ribs.
Heat a BBQ to high (400F+) and then turn off 1/2 of the burners. Lay the foil packages on the side without direct heat and close the lid. Cook for a total of about 2 hours, turning or flipping the packages over every 30 minutes so all sides have close contact with the heated side of the BBQ.
(Alternatively, you can use your oven by placing the rib packages on a rack-lined, rimmed cookie sheet in a preheated 275F-300F oven for 2 hours.)
In a small saucepan, heat apple juice (or apple sauce) and remaining seasoning mix together.
Carefully remove racks of ribs from their packages and let rest for 5-10 minutes.
Cut the ribs into portions and serve with the seasoned dip in a side bowl for dipping.