Meat Rub:

1 cup granulated sugar
3/4 cup salt
1/2 cup granulated light brown sugar
4 tablespoons chili powder
5 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cayenne pepper
4 teaspoons freshly ground black pepper
3 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon basil
1/2 teaspoon oregano
2 teaspoons dry mustard
1 teaspoon chopped chipotle pepper

Barbecue Sauce:

6 ounces tomato paste
2 tablespoons rub (see above)
1/4 teaspoon cayenne pepper
1/2 cup dark brown sugar
1 1/2 teaspoons dry mustard
1 cup cold water
3/4 cup apple cider
1 teaspoon freshly ground black pepper
1 tablespoon cornstarch
6-10 cloves minced garlic
1 shallot, chopped
1 teaspoon Worcestershire sauce
1/4 cup honey or brown sugar
1/4 teaspoon ground cloves

Using a small sharp knife, remove any sinew or skin from outside of ribs (the seasonings cannot penetrate the tough sinew or silverskin on the ribs).

Combine ingredients as listed for Meat Rub. Stir together well. Use a portion to rub well into the ribs on both sides. Store unused seasoning in an airtight jar.

In a medium saucepan, combine ingredients for sauce. Note: Stir cornstarch gradually into cold water until dissolved before adding. Simmer for 20-30 minutes, then cool.

Cook ribs on hot grill over indirect heat at about 260°F for 3-4 hours or until tender, depending upon the size of the ribs. Baste with sauce every 15-20 minutes during the last 2 hours of cooking. Turn ribs over every 30-40 minutes or so during the cooking so that they cook evenly. We cook our ribs with the meaty side facing up for about 75% of the cooking time.