Yield: 4 to 6 servings
3 tablespoons kosher salt
2 tablespoons dark brown sugar
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon ground cumin
2 (2- to 3-pound) racks beef spare ribs
1. In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
2. Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
3. Preheat one side of grill to medium-low (250° to 300°).
4. Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3 to 4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.