Barbequed ribs, missouri-style

2 tb Salt
    1/4 c  Sugar
      2 tb Cumin, ground
      2 tb Pepper, black, fresh ground
      2 tb Chili powder
      4 tb Paprika
      2 ea Racks of 3/down pork ribs**

-----------------------BASTING SAUCE-----------------------
  1 3/4 c  Vinegar, white
      2 tb Hot pepper sauce
      2 tb Sugar
      1 tb Salt
      1 tb Pepper, black, fresh ground
 
  The term "3/down" refers to the weight of the ribs.
  In this case, it is three pounds or less for each slab
  of 10 to 12 ribs.
  
  Combine salt, sugar, cumin, pepper, chili powder and
  paprika to make barbeque rub.  Rub ribs thoroughly
  with this mixture.  Place ribs on baking sheets and
  cook in 180 degree oven for 3 hours.  Do not turn;
  solow cooking infuses spices.
  
  Remove from oven.  (ribs may now be covered and
  refrigerated up to 2 days before grilling)
  
  Use very low charcoal fire with rack set as high as
  possible.  Grill ribs 5 minutes to 30 minutes per
  side, depending on heat and temperature of ribs. Ribs
  should have light outer crust and be heated throughout.
  
  If you prefer juicy ribs, coat with basting sauce just
  before removing from grill.  Otherwise serve dry with
  sauce on side.  Remove ribs from grill, cut in between
  bones and serve.
  
  Note:  Recipe is easily halved or doubled.  Keep 2:1
  proportion of sauce to rub.
 
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