Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side down, and roast for about 3 hours.
About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
These great tasting ribs are good any time of year. They go great with corn on the cob, cole slaw, and corn muffins.