*
2 1/2 T chili powder * 2 T ground cumin * 1 T ground coriander * slightly less than 1 T if using table or sea salt OR 1 T kosher salt * 1 T paprika * 1 T dark brown sugar * 1/2 T freshly ground black pepper * 1/4 tsp cayenne * 1/2 tsp mustard * 1/2 tsp garlic powder
This makes about a cup of rub. You'll have enough left over for another use. I bet it would be fantastic on chicken too, and I'm kinda wanting to try it on roast potatoes.

This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup
Ingredients:
* 1/3 cup paprika * 3 tablespoons dry mustard * 3 tablespoons onion powder * 3 tablespoons garlic powder * 2 tablespoons ground basil * 1 tablespoon black pepper * 1 tablespoon salt * 2 teaspoons red pepper (1 tablespoon if you want it hot)
Preparation:
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

3-2-1 Basics: If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for 3 hours, followed by 2 hours cooking wrapped in foil, and finally 1 more hour unwrapped. This gives the meat time to soak in smoke during the first three hours, when most smoke is absorbed. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour the ribs are exposed to the dry, smoky heat again to form a surface crust.
The Specific Steps: 1. Prep the ribs by removing the membranes and applying your rib rub 2. Place ribs, bone side down in smoker at 225 degrees F. (108 degrees C.) and cook for three hours 3. Wrap ribs tightly in aluminum foil to form an airtight seal, return to smoker bone side up and smoke for 2 hours 4. Unwrap ribs and return to smoker bone side down for 1 hour 5. Apply sauce to ribs (if you want) during the last 30 to 20 minutes of the cooking time
Variations: The 3-2-1 method is specifically designed for pork spareribs and the timing works best for that cut of rib. If you prefer back ribs then you should use a 2-2-1 method for the ribs or they will get overcooked and dry out. If long term smoking isn't something you are up to you can place wrapped ribs in the oven and finish them off (at a low temperature) on a grill or in the oven. Since most of the smoke flavor is delivered in the first three hours this method won't affect the overall outcome too much.

Instructions

* 1
Check your spice cabinet and see what ingredients you need. Purchase the ribs, any spices that you need and barbeque sauce (or make your own). * 2
Make the dry rub for the ribs. Combine the following: 2 tablespoons chili powder, 1 tablespoon garlic salt, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne pepper

 3
If you have a gas grill, pre-heat it on high. If you have a charcoal grill, light the charcoals.
 4
Rub the ribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. If you are doing this for a party this step can be done ahead.
 5
Check on the grill. If it's a gas grill, turn the heat down to medium. If it's charcoal, make sure the charcoal's have a white ash on them.
 6
Put the ribs on the grill, turning occasionally for about an hour or until they are tender.
 7
Remove the ribs from the grill. Turn up the heat to high if it's gas or add more charcoal's to make the heat higher.
 8
Lightly oil the grate. Remove the ribs from the foil (you may want to use old pot holders for this part) and place on the grill.
 9
Brush the ribs with bbq sauce (see link to recipe below) and cover for 5 minutes.
 10
Turn the ribs, brush the other side and cover for 5 minutes so the ribs are glazed on both sides.
 11
Remove the ribs, cut and serve. If you are waiting for other ingredients to finish cooking you can put them in a warm over, but be careful not to for too long and dry them out!

Read more: http://www.ehow.com/how_2026885_easy-bbq-pork-ribs.html#ixzz2p12pu7WF

There are a lot of ways to prepare barbecue pork ribs. TraditionallyBBQ ribs are made in a smoker, though many people insist on other methods. Boiling, baking and even grilling won't give you ribs that are worthy of being called barbecue. I know this probably upsets a lot of people, but if you've tried all the methods you know that you need a low and slow smoke to make them right. I've tried to distill all the methods and information on real barbecue ribs into a basic set of instructions to help you make the best ribs possible.
Selecting: To start off with, you need to select your ribs. There are several different cuts of ribs available so it's best to know what you are getting into. Still more confusing is that not only are there different types of pork ribs, but each type and cut has several different names. For reasons of simplicity I will divide the types in two, back ribs and spareribs. Back ribs, also called Canadian or Baby Back Ribs come from the loin portion or back. Spareribs, from which St. Louis Style Ribs are cut, come from the rib section of the pig. St. Louis Ribs are the most popular rub cut. These are the kinds of ribs you typically find in restaurants, long and thin with a good amount of meat. Generally I recommend St. Louis cut ribs because they are a little easier to work with and you get more meat per bone. However you can use whatever you like in the way of pork ribs.
Prepping: To prepare your rack of ribs you should start by removing the membrane from the inside of the ribs. This is a tough skin like material that blocks flavors from getting into the meat. To remove the membrane, lay the rack down so the ribs curve up on the ends. With a sharp knife gently cut under the membrane on one corner until you have enough to grab. Now take a paper towel and grab hold of the membrane. Gently pull it back. With any luck you should be able to get most of it off in a single shot. Otherwise continue until the membrane is gone. Now you can trim off any loose pieces from the rack and you are ready to apply your rub.
Rubbing Most rib rubs usually start with paprika. This gives a nice color and tends to make up the bulk of most rubs. From here you should decide if you want a sweet, hot, or savory flavor. If you want sweet, add brown sugar. Other ingredients can be garlic, onion, chili powder, cayenne, and any other herb you enjoy. Remember that the rub should be an addition to the flavor of the ribs and not overpowering. Another tip is that you should use the same basic flavors in any mop or sauce you intend to add later. This keeps the flavors consistent and avoids the risk of flavors that don't mix well.
Set-up: Allow the ribs to sit in the rub for a little while. An hour or two will be enough for the flavors to start to sink in. In the meanwhile you can prepare your smoker. You want to aim for a smoking temperature between 200 and 225 degrees F. Pick a wood that has flavor but doesn't overpower. For instance, if you want to use mesquite, use it in small amounts. I suggest if you want a sweeter flavor to your ribs that you choose a fruit wood like apple or cherry, otherwise pick something like and oak or hickory.
Smoking: Now you are ready to smoke. You will be smoking these ribs for 4 to 6 hours. During that time you may want to baste the ribs in a mop. The best way to make this mop is to take some of the same rub you used earlier and mix it with a little vinegar and enough water to make it thin. You can apply this every few hours to help keep the moisture in your ribs. When smoking ribs you will want to turn them every hour. This is a good time to baste the ribs so the baste can remain on the top side. Baste lightly so as not to disturb too much of the rub. If you hold the right smoker temperature your ribs should be cooked through in a few hours. The additional time will allow the fats and connective tissues in the ribs to break down and tenderize the ribs.
Saucing: Most barbecue is not coated with sauce. Sauce is served on the table with ribs. However if you are a big fan of barbecue sauces then you can brush it over the ribs shortly before you remove them from the smoker. People will warn you that sugary sauces burn, but at these low temperatures that won't be a problem. Giving time for the sauce to cook on the surface of the ribs will allow it to caramelize a little and cook into the ribs. If you take your original rub and mix it with tomato sauce or ketchup you will get a traditional sauce. If you serve it on the side warm it first so you won't be dipping your hot ribs in cold sauce.
If you follow this plan you will get tender, juicy ribs that are better than any restaurants. With a little practice you will be making great ribs and be ready to move on to the kinds of pork ribs you can take to any competition.