My husband is the chef in the family.
I can't throw food on a grill and have it come out good if my life depended on it, but his talents in the bar-B-que'ing area are what I consider a mastery level. (But I'm kind of bias, of course!)
He graciously allowed me to photograph and now post his secrets to making the most amazingly juicy, delicious smoked BBQ (bar-b-que) pork ribs I have ever eaten.
They are done with love and patience, and the real secret to his success is a Traeger Pellet Grill.
The total estimated time is about a 1/2 hour (or so to prep) and 6-hours grilling. The six (6) hours comes from three (3) hours smoking, two (2) hours wrapped in foil on the grill and one (1) hour with sauce on it.
We invited some friends over for Memorial Day so we BBQ'd four rack of pork ribs as shown in this Instructable. He's done two racks with this same recipe as well though, if you are only cooking for three or four people (or two, if you eat a lot of them like me!)
My husband's (now not) secret ~no sugar~ spice mixture* is as follows:
1 tablespoon (tbls) paprika
1 tbls Kosher salt
1/2 tbls onion powder
1/2 tbls garlic powder
1 tbls black pepper
slightly less than 1 teaspoon chili powder (or cayenne)
*NOTE: This was the exact spice mixture my husband used on all four racks of ribs in this instructable. He suggested to me however to note that the entire mixture could be doubled if you prefer your meat with additional spices and less bar-b-que sauce. In this recipe, the ribs get thier sweetness from the sauce.
He prepared this mix a day in advance of the cooking, just to have it ready.
This is a great no-sugar rub for chicken, pork and beef as well!