Ingredients:

• ¾ cup kosher salt
• ¾ cup brown sugar
• ¼ cup smoked paprika
• 4 Tbsp garlic powder
• 6 Tbsp ancho chili powder
• 1 Tbsp ground cumin
• 2 Tbsp ground black pepper
• 2 tsp cayenne pepper
• 4 tsp coriander

1. Mix all ingredients for the dry rub and generously coat ribs. Wrap tightly with plastic wrap and refrigerate for 2 hours (or overnight).
2. Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
3. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours.
4. Coat with your favorite barbecue sauce and dig in!