When it comes to ribs, pork ribs mind you, there are few equals. Everyone loves a nice rack of ribs to chew on and suck dem bones. This is such a recipe for you. It is lively, noisy (as in spicy) with tons of flavor. You just might want to send two racks to the pit because one simply won't be enough.
Once you have rinsed the ribs, pat them dry with paper towels and move to a place where you will apply the rib rub. Mix thoroughly the paprika, onion powder, garlic powder, chili powder, oregano, basil, black pepper and cayenne pepper in small bowl to make your rib rub. Before adding the rub to both sides of the ribs, using a pastry brush, spread a thin layer of yellow mustard onto both sides of the ribs. Then sprinkle the rub evenly over both sides of the ribs.
Now grab your favorite drink and go prepare your gas grill or barbecue pit for a medium-hot fire. Collect the coals on one side of grill - or turn one burner on. Now place the ribs, bone side down, on the not-heat side of the grill. Cover and cook over indirect medium heat for about 6 hours at 225° to 250° while maintaining an even temperature.
About 1/2 hour before the ribs are removed from the pit, apply your favorite barbecue sauce (also known as a finishing glaze) to the ribs and allow them to become "sticky to the touch" in that same 30 minute period.
Once the ribs are done, remove from the pit and let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
4 pounds pork spareribs (St. Louis-style ribs) trimmed
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