mmmm . . . ribs

This past weekend, after our house nearly burned down, we were in a several-day long period of hysteria trying to get the roof patched, circuits rewired and figure out how to get the clothes washer to turn on. In the middle of this panic, I decided to slow things down a notch and take 6 hours to cook some ribs. I bought these half slabs at the local grocery store. Gave them a light rub with a ground mixture of:

Dave's Rib Rub
brown sugar, 4T
salt, 2T
black pepper, 2T
oregano, 2T
chili powder (hot one), 2t
paprika, 2T
cumin, 2T
dry mustard, 1T
parsley, 2T

Then I plopped them on the infamous Weber set up for indirect and cooked 'em at 250 +/- 25-deg-F for 6 hours. Gave them an hour rest tented with foil and served them up with a little sauce on the side.

I used to brine ribs, but these were fatty enough, I didn't think there was a chance of them drying out. I was right. They were tasty.