Barbequed Ribs, Missouri-Style

      2 tb Salt                                2 tb Chili powder
    1/4 c  Sugar                               4 tb Paprika
      2 tb Cumin, ground                       2 ea Racks of 3/down pork ribs**
      2 tb Pepper, black, fresh ground

-------------------------------BASTING SAUCE-------------------------------
  1 3/4 c  Vinegar, white                      1 tb Salt
      2 tb Hot pepper sauce                    1 tb Pepper, black, fresh ground
      2 tb Sugar

  The term "3/down" refers to the weight of the ribs.  In this case, it is
  three pounds or less for each slab of 10 to 12 ribs.

  Combine salt, sugar, cumin, pepper, chili powder and paprika to make
  barbeque rub.  Rub ribs thoroughly with this mixture.  Place ribs on baking
  sheets and cook in 180 degree oven for 3 hours.  Do not turn; slow cooking
  infuses spices.

  Remove from oven.  (ribs may now be covered and refrigerated up to 2 days
  before grilling)

  Use very low charcoal fire with rack set as high as possible.  Grill ribs 5
  minutes to 30 minutes per side, depending on heat and temperature of ribs.
  Ribs should have light outer crust and be heated throughout.

  If you prefer juicy ribs, coat with basting sauce just before removing from
  grill.  Otherwise serve dry with sauce on side.  Remove ribs from grill,
  cut in between bones and serve.

  Note:  Recipe is easily halved or doubled.  Keep 2:1 proportion of sauce to
  rub.