Was in the mood for some bold/wet ribs (not too wet), so fired up the Weber.
St Louis cut, pulled membrane, and seasoned with my typical rib rub consisting of:
Fiesta Brand Fajita Seasoning/garlic powder/onion powder/cumen/Hungarian smoked paprika/black pepper.
I'm so used to using my smoker, but since the fire box rusted off been using the Weber a lot more.
After 2 hrs on the grill the meat had just started to pull back from the bone and had good color, right where I want them. Prepped my typical wet rib pack. Two layers of heavy foil/squeeze butter/honey/brown sugar/dehydrated onions. Packed tight and into the oven for 2 hrs at 200.