Rib Rub

2 tsp smoked salt
4 tsp kosher salt
8 tbsp brown sugar
1 tbsp cumin
1 tbsp espresso-chili powder (or regular chili powder + 1/2 tsp espresso powder)
1 tbsp paprika
1 tbsp onion powder
1 1/2 tsp garlic powder
1 tbsp oregano
1 tsp cayenne pepper
1 tsp black pepper

makes enough for roughly 12 lbs of pork ribs.  Typical rack of ribs sold in stores as about 6 lbs.
I use Sweet Baby Ray's BBQ sauce, but many could be good.

If making 6 lbs of ribs, use half the recipe.  Either make half or store the other portion afterward.
Using a knife, cut the ribs apart.  Generously cover the ribs with the rib rub.  Roll them around together to evenly coat in the spice mix.

In a large pot or dutch oven, put 2 tbsp oil and 1 c. water.  Set the stove burner to medium.  Put all the ribs in the pot, cover and cook for about 90 minutes, or until the meat is pulling away from the bones.

When done, brush the ribs generously with barbecue sauce and bake in the oven for 10 minutes on a large baking sheet.  This dries out the sauce a bit.  Remove from oven, coat once more with barbecue sauce and serve.