"We used Martha Hall Foose’s recipe for Mustard-Rubbed Ribs, which are coated in a spicy dry rub overnight. The next day, you cook them low and slow, brushing them with a vinegar-based mopping sauce every 30 minutes, until your patience is rewarded with a sweet-and-spicy, smoke-infused, tender slab of spareribs. Serve them dry, or make them “wet ribs” by warming up your favorite barbecue sauce and pouring it on the slab. Then, you can grab a roll of paper towels, put your elbows on the table, and live the dream, too." - imabonehead from Bookmarklet