Soak hickory chips in enough water to cover for about 1
hour before cooking time; drain.
In saucepan stir togethercatsup, onion, oil, vinegar, water,
lemon juice, Worcestershire sauce, brown sugar, dry mustard,
paprika, chili powder, garlic, bay leaves, cumin seed, thyme,
salt, and pepper; simmer 10 minutes.
Lace ribs accordion-style on spit; secure with holding forks.
In covered grill place hot coals on both sides of foil
drip pan. Sprinkle coals with some dampened hickory
chips. Attach spit; position drip pan under meat. Turn on
motor; lower the grill hood or cover with foil tent. Grill the
ribs over hot coals till done, about 1 hour. Sprinkle the coals
with chips every 20 minutes. Brush ribs frequently with
sauce mixture during the last 15 minutes of cooking. Pass
the remaining sauce. Serves 4 to 6.