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For the Board Dressing:
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Combine all ingredients.
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This creates extra flavor on your cutting board.
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Preparation:
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Combine all the spice mix ingredients in a bowl, mixing well.
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Moisten the ribs with a splash of cold water and season like rain with the spice mix.
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Cooking Method:
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Indirect Grilling: Prepare the grill for indirect cooking; the temperature should be 300F.
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Put the meat on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 2 hours.
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Remove the ribs from the grill.
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Put 2 large sheets of heavy-duty foil on top of each other and shingle half the racks, top side up, on the foil.
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Sprinkle with half the brown sugar and grated onion.
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Wrap the racks up in the foil to make a neat parcel, being careful not to pierce the foil.
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Repeat with the remaining racks and wrap ingredients.
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Put the racks back on the grill, top side down, and cook for another 45 minutes for baby backs, 1 hour and 15 minutes for St. Louiscut, or 112 hours for spareribs.
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Remove the parcels and allow the ribs to rest, still wrapped, for 15 minutes.
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Unwrap the ribs, discarding the foil and liquid, put back onto the grill, and cook for 30 minutes to kiss with smoke.
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If desired, pour the board dressing onto a cutting board, or slather the board with BBQ sauce.
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Cut the racks into individual ribs, dipping the cut ends of each rib into the sauce.
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Or serve the sliced ribs unadorned.
