First the rib rub;
You want to grind all the spices that need grind'n (coriander, bay leaf & black pepper) and mix them with the rest.
1 bay leaf
1 T coriander seed (fresh if you have it)
1 T black pepper
1.5 T salt
1.5 T sugar
1 T granulated garlic
2 tsp paprika
1 tsp mace
1 tsp dried oregano
about 4 T chopped cilantro
You should rub your ribs at least a day in advance. First peel off the connective tissue on the concave side of the ribs. The easiest way to do this is peel up one corner with your fingernails and then grip it with a towel and yank it off. Next rub the the ribs with your spice mixture so they are coated in an even layer... just enough to stick to them. Cover the ribs and refrigerate for a day or two.
I smoked these ribs with a small amount of coal using cherry wood to make the smoke. I also opened a red stripe and placed above the coal to keep the smoker nice and moist (hence the name). The cook time was about 5 hours... obviously this will vary with the size of your smoker/grill and the amount of coal. Another option is to smoke them for about an hour and then cook them in the oven in a pot with a tight fitting lid. Add some beer and leave them in there for about 2 hours.
I made some jerk sauce to go with them. I suppose it felt like the ribs were Caribbean style. Here's that recipe;
1 oz o.j.
.5 tsp lime zest
2 red chilies seeded and minced
1 T chopped parsley
2 T chopped cilantro
1 tsp ground coriander
1 tsp ground allspice
1 oz olive oil
1 minced shallot
1 tsp sriracha
salt and pepper
Just mix these ingredients together and pour it on the ribs before you eat them. Next time I'm going to marinate the ribs in the jerk sauce before smoking them.
