The Rub

Combine all the ingredients except the ribs in a food processor and pulse to combine.

Marinate the ribs in this mixture overnight.

The Glaze

Bring to a simmer in a small saucepan and cook at the barest possible simmer for a half an hour or until sauce has thickened to BBQ sauce consistency.

The Dry Technique

Prepare the grill.

Gas…Pre-heat to 225

Coals… Using the indirect method adding 14 briquets or hardwood chunks per hour. Add wood chips for a smokier flavor as you go.

Remove ribs from marinade…using a paring knife make a small parallel incision on the silver skin of the bone side to assist the ribs in shedding the connective tissue during cooking.

Place ribs on grill, bones down and cook for 2 to 2 and 1/2 hours, turning once.

Baste with sauce and increase heat to high (or direct method).

Char the ribs for 5-10 minutes, turning frequently, and serve with a side of the BBQ sauce.
The Moist Technique

Place a tray filled with 1 inch of boiling water and a sliced onion into a 300 degree oven.

Add the ribs to the pan, side by side, and braise, bone side down, for @ 90 minutes.

You are looking for the meat to be fork tender and pull away from the bone.

Remove ribs from pan and place onto a grill over high heat.

Use a small aluminum tray filled with wood chips for a smokier rib experience.

Baste with sauce and char the ribs for 10 minutes, turning frequently, and serve with a side of the BBQ sauce.