Dry Rub

1 cup paprika
1/4 cup salt
1/4 cup onion powder
2 tablespoons garlic powder
1/4 cup white pepper
4 tablespoons cayenne

Place whole racks of ribs in a five gallon non-reactive container. Cut the heads of garlic in half and place them, and the vinegar, in the container mixed with enough cold water to cover the ribs completely. Cover and allow to soak overnight in a cool place.  Dry the ribs thoroughly and coat with the dry rub allowing to stand for about 30 minutes.
Place the ribs on a low to medium grill (preferably standing in rib racks) and cook approximately 2 hours with a few hickory wood chips for smoke. When done you should see the hot juices escaping from the marrow at the small ends of the ribs. When the grill flares from grease douse the flames with beer closing the lid to capture the steam in the grill.
Remove the ribs from the grill and separate into serving sizes. Place the ribs in a large roasting pan and cover with sauce. Place the pan back on the grill (or in a 300 degree oven if they won't fit) for an additional 30 to 45 minutes or just until the sauce begins to boil.
I've prepared ribs and sauce in this fashion for years and have always received compliments. They are tender and extremely tasty.

Yield: 10 servings