Rib Rub

First I like to coat the ribs in mustard (don't forget to remove the membrain) then this is may basic...
4 Tablespoons Non-iodized salt - heaping
2 Tablespoons Garlic Powder - heaping
2 Tablespoons Onion Powder - heaping
2 Tablespoons Paprika - powder, heaping (Hungarian preferred)
1 teaspoon Thyme - ground, heaping
1 teaspoon Sage - ground, heaping
1 teaspoon Bay Leaf (lauris nobilis) not "California" Bay - ground, heaping
1 teaspoon Celery Seed - heaping
1 teaspoon Black Pepper - ground, heaping
Sprinkle approximately 1/3 of mixture on ribs, rub in and refrigerate for 1-5 hours.
For a basting sauce, mix the remaining with 1 Cup water, 1 cup vinegar, 1/4 Cup Worcestershire sauce and 1/4 cup oil and bring to a boil. Add the juice of 1 lemon.

Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.

Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods.

Now I have played around with this and added brown sugar which works well with low indirect heat.

the mustard will keep the rub on the meat and leaves no taste on the ribs when cooked.

Most of the above and I also add brown sugar, cumin, red pepper flakes

Foot...here's my recipe. Have won 3 trophy's with it. It's a little work but well worth it.

Killer Ribs

Soak
• 1 ½ cups apple juice
• ½ cup apple cider vinegar (this is very strong, you can use less)
• 2 tablespoons Worcestershire
• 1 tablespoon oil
• 1 tablespoon dried thyme

Place ribs (about 3lbs) in a pan or large trash bag to marinade for a couple of hours.

The Rub

¼ cup of brown sugar
4 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon cinnamon
1 teaspoon of dry mustard
2 teaspoons of salt
1 teaspoon dried thyme
Tony Chachere’s

The Sauce

KC Masterpiece BBQ Sauce diluted a bit with apple juice.

Remove ribs from the marinade, sprinkle with Tony’s. Mix all other ingredients and rub onto the ribs. Place ribs bone side down on a medium charcoal fire. Keep ribs over direct heat for 15-20 or until ribs are brown (flip once to get the meat side brown) and check periodically to avoid burning/charring. Once ribs are brown, baste ribs with sauce and place ribs in a shallow pan covered with foil (or wrap each rack in foil). Place a small amount of liquid (beer or water) in the pan/foil to produce steam which will help to tenderize the meat (seal the pan/foil so that no steam escapes). Move pan/foil to the cooler side of the pit and check in about an hour. Ribs should be falling off of the bone at this point. If not, add a small amount of liquid and reseal the pan/foil for another 20-30 minutes.

Brown them, cover them with Bodacious BBQ Rub, wrap 'em in heavy tinfoil, and lay them to the side of the fire for 2 hours. They won't have a crust but they'll fall off the bone and taste fantastic.

The marinade will be very strong smelling (the apple cider vinegar is potent). Don't worry, when the ribs are removed from the marinade they usually have a white/grayish look to them. Just cover with the rub and grill accordingly.

2 cups brown sugar
1 Tablespoon Kosher salt
2 Tablespoons cracked black peppercorns
1 tsp of garlic salt, onion powder, ground chipotle pepper, cumin and cayenne each.

Rub down liberally, let rest overnight. Also be sure to remove the membrane on the underside, really does make a huge difference.