I did ribs over the 4th of July weekend and they came out great. So good , in fact, they bested almost all ribs I've tasted in good rib joints in Memphis.
My best for the best ribs is a place in Rock Island, IL whose name unfortunately, I cannot remember, and Space Alien's in Bismarck, ND.
Here's how I did mine:
Five full racks spare ribs Buck's Brisket Rub BBQ sauce of your choice. We used Grill-n-Time's Smoky and Spicy as well as Old West, both South Dakota products.
Rub the ribs with the Buck's Brisket rib and let them refrigerate several hours.
Place on grill with low heat, using pre-soaked hardwood chips. We used mesquite but any will do - apple, hickory, etc. Cook slowly, turning every 20 minutes or so until done. Ours went about 4 hours.
The BBQ sauce is applied at the table. You might even prefer not to use any.
