Remove the skin off the back of the ribs or ask your butcher to do so before you leave the store or meat market.
Mix all powdered ingredients in a bowl to form a rub.
Apply the rub to the ribs and let them stay overnight in the refrigerator.
Grill the ribs on indirect heat for about an hour or until the temperature reaches 155°F.
Remove the ribs from the grill and drizzle barbecue sauce (recipe above) over the top of them.
Wrap the ribs individually in aluminum foil and put in oven at 225 - 250°F for another 45 minutes, until the meat tenderizes in the oven and comes right off the bone.
Serve hot with additional barbecue sauce for dipping!
Notes
Barbecue/Grilling Tips:
Prepare meat by trimming away any excess fat.
If grilling ribs or pork steaks, cook meat slowly on low heat. The best things take time. The meat could be cooked in 1-2 hours, but it would be ideal to slow-cook it for 2-4 hours.
Meat is done when it reaches an internal temperature of 150 degrees for pork and 165 for poultry.