Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour Gator Hammock Hot Gator Que Barbecue Sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached
160 degrees F (70 degrees C).
Clean and remove membrane from back side of ribs. Rub both racks of ribs generously with Dinosaur Bar-B-Que Cajun Foreplay Spice Ruband
then wrap in plastic wrap. Place ribs in fridge for 1 to 4 hours before cooking.
Remove plastic wrap and place in smoker for 4 to 6 hours with your choice of wood (hickory is great). Last 30 minutes of smoking use 1/2 of
Dinosaur Roasted Garlic Honey BBQ Sauce to brush on both racks of ribs.
Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much
as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not
thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if
you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.