This rib recipe is as good as any you will find in a restaurant. I live in Houston and have had ribs all over the South and Midwest. It's just my personal opinion, but I would be amazed if you didn't think this stood up to any you have had elsewhere (as long as you like sauce and not "dry rub only" ribs).

Dry rub:
2 T chili powder
2 T Seasoned Salt
2 T Black Pepper
1 t cheyenne pepper
3 cloves of garlic

This makes enough dry rub for 2 or 3 racks. Combine the above ingredients thoroughly and rub into each rack. Consider putting the racks in the middle of a sheet of aluminum foil before putting the rub. That way once the rub is all over the rack double wrap them with aluminum foil. Have sit overnight in the fridge.

Once you are ready to cook, bake at 350 for 3 hours.

During the final hour, make the following sauce.

2 c ketchup
1/2 c lemon juice
1/2 c brown sugar
1 t mustard
1/2 c diced onion
1/4 c butter
1/4 c worch. sauce
1 clove garlic (chopped or minced)
1/4 t salt
1/8 t hot pepper sauce

Combine and simmer uncovered for 20 minutes. Once the ribs are done, put them to a hot grill, applying each side generously with the sauce. Grill each side for 10 minutes or so. Good luck at getting those puppies off the grill in one piece!