Just in time for barbecue season, a new cookbook from Adam Perry Lang, founder and co-owner of NYC’s beloved Daisy May’s BBQ, comes out today. BBQ 25 offers 25 grilling recipes covering everything from veggies to chateaubriand (and comes equipped with thick, sauce-resistant cardboard pages). Want a sample? Click past the jump to learn how to make one of Lang’s specialties:

15. Spareribs “St. Louis-Cut Ribs” & Baby Back Ribs

Serves 6–8

4–6 racks spareribs, St. Louis–cut ribs, or baby back ribs

Ingredients for Spice

3 tbsp garlic salt

3 tbsp light brown sugar

2 tbsp paprika

1 tbsp freshly ground black pepper

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp Old Bay Seasoning

Ingredients for Wrap

2 tbsp light brown sugar

4 to 6 tbsp grated or finely chopped sweet white onion  (1 tbsp per rack)

Board Dressing (see recipe below) or your favorite BBQ sauce (optional)

Preparation

1. Combine all the spice mix ingredients in a bowl mixing well. Moisten the ribs with a splash of cold water and season “like rain” with the spice mix.

Cooking Method

1. Indirect Grilling
   Prepare the grill for indirect cooking; the temperature should be 300⁰F. Put the meat on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 2 hours.
2. Remove the ribs from the grill. Put 2 large sheets of heavy-duty foil on top of each other and shingle half the racks, top side up, on the foil. Sprinkle with half the brown sugar and grated onion. Wrap the racks up in foil to make a neat parcel, being careful not to pierce the foil. Repeat with the remaining racks and wrap ingredients.
3. Put the racks back on the grill, top side down, and cook for another 45 minutes for baby backs, 1 hours and 15 minutes for St. Louis-cut, or 1 ½ hours for spareribs.
4. Remove the parcels and allow the ribs to rest, still wrapped, for 15 minutes. Unwrap the ribs, discarding the foil and liquid, put back onto the grill, and cook for 30 minutes to “kiss” with smoke.
5. If desired, pour the board dressing onto a cutting board, or slather the board with BBQ sauce. Cut the racks into individual ribs, dipping the cut ends of each ribs into the sauce. Or serve the sliced ribs unadorned.

BBQ 25, Adam Perry Lang, p.38–39

Optional Board Dressing

This creates extra flavor on your cutting board.

Combine:

6 tbsp olive oil, 2 tbsp finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black pepper to taste.

BBQ 25, Adam Perry Lang, p.5

(Both recipes from BBQ 25 by Adam Perry Lang copyright 2010 with permission of William Morrow/An Imprint of HarperCollins Publishers)