From: "The Great American Barbeque Instruction Book
", Smoky sets us in the right direction with pork ribs. Now, there ribs and there are ribs. Some, I prefer to gently rub with a little mink oil and vanilla. Great combo. My mama used to occasionally rub mine with reconstituted dry mustard and Vick's salve. A real eye opener!
Those which I intend to put on the grill, get a different treatment. Combine the following ingredients:
4 Tablespoons Non-iodized salt - heaping
2 Tablespoons Garlic Powder - heaping
2 Tablespoons Onion Powder - heaping
2 Tablespoons Paprika - powder, heaping
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.
Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.