Go with Dave Hutchin's rub. You night substitute brown sugar for the white, but that is just acording to your own tastes which you use. Cook those babies on the grill using the indirect method and low heat. If using charcoal, place the charcoal on one side of the kettle only, with about two inches of empty space to the center. Light the charcoal and wait until very hot. While the charcoal is getting hot, soak apple, cherry, alder, or maple chunks in water. Just before placing the ribs on, put the wood chips/chunks onto the charcoal to insulate the meat from the direct heat, and create flavorful smoke. Place the grill over the charcoal and the ribs on the side opposite the hot coals. Cover and set all vents at the half-open position. Cook for about 2 hours, checking every half hour with a meat thermometer and to make sure the fire doesn't go out. If you want your ribs very juicy, then remove when the meat thermometer reads 160. If you want them "fall-off-the-bone tender, cook to 190 degrees F. These will also have a more robust smokey flavor. Try both and see which ones you like better.
If using gas, heat just one burner and place a disposable pie tin over the flame with the wood chips in it to create the smoke. Put the ribs over the unlit side and cook at a low temperature the same as above.
Seeeeeeya; Goodweed of the North
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