Just another Monday

Ribs went on the grill at 07:00.  "One the grill"  is  a misnomer.
Baby back ribs, liberally rubbed with the Secret Stuff (see below),
sealed in an aluminium envelope (the size of a 1/4 sheet pan), and
then set, pan and all, on a very low gas grill.  Using the grill just
keeps from heating the house for 8 hours.

In this case the ribs are actually doing a very slow braise.  The     
idea is to keep the cooking temp below 212 F so that the liquids in   
the meat do not boil.  After 6 - 6.5 hours later the envelope is  
openned and additional BBQ sauce is added (B likes Sweet Baby Ray's). 
I prefer just a little more rub and some basting with the saved
juices.  Still on the very low grill the ribs will finish over the    
next 1 - 1.5 hours.

The Rub  (Secret Stuff)

3 Tbsp Brown Sugar
1 Tbsp Salt, large grain
1 tsp Chili powder
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Black pepper
1 tsp Thyme   
1 tsp Marjoram
1 tsp Sage      
1 tsp Paprika   
1/2 tsp Nutmeg  
1/2 tsp Cinnamon
1/2 tsp Ginger
1/8 tsp Cayenne pepper

This is for one rack of ribs, YMMV.