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Clean and trim the ribs making sure to remove the membrane over the fat side of the meat. Marinate with a dry rub of your choice overnight in the refrigerator. Avoid using sugar in the marinade as it will burn during cooking. The marinade can contain anything you want to flavor the meat. Pepper for spicy, cinnamon and nutmeg for that Carribean taste, oregano and thyme for an Italian flavor, rosemary and sage for that western taste. If you want to add sweetness to the flavor, try dehydrated honey or confectioner's 10x sugar. If you have a smoker - smoke the ribs with hickory or oak for 6 to 8 hours at 220 to 250 degrees. You'll know they're done when the meat starts pulling back from the bone. Make sure you mop them every couple of hours with water, apple juice, beer, whatever to keep them moist. Keep the meat fat side up for the bulk of the cooking time. If you use a grill - try to cook the ribs over indirect heat for 3 or 4 hours. Keep the coals to one side and the meat to the other. If you must cook over direct heat keep the meat fat side up for all but the last 15 minutes or so. Add your sauce just before you take the meat off the grill or out of the smoker. This will prevent it from burning but will allow it to get hot.