Remove ribs from the refrigerator and mix together rub ingredients. Trim the center flap, ribless end flaps and the tips, separated by a vein of fat from the rib tops. This meat can be turned into sausage along with any trimmings. Remove any prominent membrane. Wait for meat to have 20-30 minutes at room temperature before covering with the rub.

Grill over indirect low heat (300F) for one hour. In the meantime, assemble the rub. Whisk ingredients together in a medium saucepan and bring to a boil. When ribs have been cooking for an hour, begin basting every 30 minutes until the meat has contracted a half inch from the rib bone and the meat is finger-tender, 2.5-3 hours total.

Brush ribs with remaining mop, tightly cover in foil and allow to rest for 30 minutes before service.