re: Going to try pork ribs on the grill today for the first time

I like to put a nice sprinkle of Tony's, or salt and pepper, on mine and that's it. Go low and slow, off the heat, until meat begins to pull back from the end of the bone...about 1/4 inch. When you pick up the rack with tongs and hold one side, and the other half drops the better part of 160 or so degrees, it's done.

Then I like to spritz with a bit of water or apple cider vinegar (or mix the two), and put of a good layer of Memphis style dry seasoning. Serve with a sauce on the side.