From Taste of the South magazine. I really like the combination of spices and herbs in this beef rib rub. Cumin, mustard, and dark brown sugar, with smokey paprika for lots of Texas-style flavor. Cumin is included in the Mopping Sauce too.
In a small bowl, combine salt, brown sugar, onion powder, paprika, mustard, thyme, basil, and cumin.
Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
Preheat one side of grill to medium-low (250 - 300 degrees).
Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with Mopping Sauce. Turn ribs over, and cook for 3-4 hours, brushing every 30 minutes with Mopping Sauce. Cook until meat is very tender. Serve immediately.
In a small bowl, combine ketchup, vinegar, Worcestershire, onion powder, garlic powder, and cumin. Store in the refrigerator for up to 1 week.