I've been on a rib cooking kick of late. Alidi's has been selling really meaty ones for 2.5 a pound, with the meat so thick that it's like a pork chop on the end.
I do a 3-2-1 style.
Wash ribs, pull membrane off the back, lightly salt the night before as a dry brine.
Yellow mustard coating, then my own rub. I used to really like the McCormick's Grill Mates rubs, then they stopped making them, in favor of various ones with salt as the number one ingredient. I salt as part of the dry brine, so I don't need/want to add anymore. So I mix my own:
1 part white sugar
1 part brown sugar (pork, and pork alone, benefits from some sweetness)
1 part McCormick's Bell Pepper and Roasted Garlic spice
1 part black pepper
1 part paprika
1/2 part red pepper
Put rub on a least 30 minutes prior to grilling.
Fire up the ceramic grill - about 250 F, with pecan wood being my most common. Heat deflector, drip pan of water (heat water to at least 170 or so to avoid being a heat sink when you put it on the grill).
When smoke is blueish to clear, ribs on. Cook for 3 hours, moving them around one or twice for more even cooking.
Ribs off. Prepare foil with butter and hot honey, meat on it, and wrap up. Back on grill, meat side down for 2 hours, moving around one.
Ribs off, drain and collect honey/butter/spice/meat juice drippings. Ribs back on for 45 minutes.
Mix drippings with Stubb's BBQ, then sauce ribs for 15 minutes.
Fall off the bone tender, meaty meat with a smoke/spice/bark coating.
