We don't make ribs all that often, but I love them. They're pretty straight forward to make.
Rub the ribs with a rub. Usually I blend our own, but this time I used Penzey's BBQ 3000 rub. I'm generally suspicious of pre-made rubs since you don't know the quality or freshness of the ingredients, but I've come to trust Penzey's.
Grill over indirect, low heat for a long time - 2-3 hours. Since we have a gas grill, I put a pan of soaked wood chips over a lit burner for that good, smoky flavor.
When they look almost done, remove from heat, wrap in foil, and put into a paper bag for one hour. Don't skip this step; it make them moist and tender.
Add your favorite home-made sauce to the ribs and cut into two-rip pieces.
Laurie made this shreadded beet salad, although we both agreed that roasted beets are better.
The bread we got from Parthenon Foods, a Greek grocery on the south side. It's a great little store.