For the Dry Rub:
- 2 Tbsp Herbs de Provence (Or some mixture of thyme with rosemary, marjoram, basil, bay leaf and lavender)
- 1 Tbsp raw sugar
- 2 tsp kosher salt
- 2 tsp dry mustard
- 1 tsp sweet paprika
Put herbs with salt into a mortar and grind until fine. Add the remaining ingredients.
Separate the rack into individual ribs. Put the ribs and the rub in a ziplock bag, seal, and shake to coat.
Spread out the ribs onto a shallow flat pan (I used my paella pan) and cook low & slow over indirect heat for a few hours, turning occassionally. I cooked my in the center of my 4-burner BBQ grill with only the outside burners on. Ribs are done when the meat pulls away from the end of the bone and the rub forms a nice crispy coating, about 3 hrs at 220f degrees.