Nathan's Secret Marital BBQ Rub
(not to be shared with women)

2 tablespoons Chile Powder   or 6 teaspoons
2 teaspoons Garlic Salt
2 teaspoons Black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper

It's secret is primarily in the technique. After I generously rub my secret spice mix (see below) I wrap the ribs very tightly in heavy foil, then double wrap them in a second sheet of foil. (My idea is to keep all the juices very close to the meat by wrapping it tightly.) Then, I normally put the foil wrapped ribs on a rack in the electric roaster and set it for about 325°F . (You can do the same think in the oven.) I'll cook the ribs slowly for about 3 1/2 hrs. then let them stand in the foil for about 1 or 2 hrs. Then I fire up the grill. I use charcoal. Just before I put the meat on the on, I soak hickory chips in warm water and put the chips on the coals. I put the meat (without the foil) on the rack directly over the coals and chips and put a tight lid on the grill. I'll try to keep the smoke going with out developing flames. After about 10 mins. on each side and the spices slightly charred, they're ready to eat. We normally have a couple bottles of BBQ sauce, but these things are great without it.