<font color='#000000'>Uh, oh...I see a rib cook-off shaping up here!
Sounds good, Zumbo! I like dry rubs for lots of meats. But here's my marinated ribs, a "wet" recipe:
Marinade:
About a half cup of cider vinegar
About a cup of water
A few tablespoons or more of brown sugar (depending on your liking for sweet)
One or two crushed garlic cloves
About a tablespoon of sage
Dash or two of allspice
Zest of one orange or a quarter teaspoon of orange oil
Salt and pepper
Heat and stir the marinade in a sauce pan over low heat just to melt the sugar. Before marinating, reserve some of the marinade to use for basting and to make a BBQ sauce. Marinate for several hours or overnight. Grill over indirect heat or bake in oven or use Zumbo's technique (not sure about that plastic wrap, though!)
Baste with reserved marinade while grilling and/or baking and glaze with sauce of your choice. I make mine with some of the reserved marinade, ketchup, and some bourbon. Nothing wrong with a good store bought sauce or glaze either.
Just last night I grilled some pork shoulders that I had marinated and frozen during the summer. Mmmm! Marinating with vinegar or anything acidic makes even cheap cuts tender and tasty. Our grandmas knew that!</font>