My Recipes - Ribs

Being the 4th of July and all, I thought I would share my recipe for ribs.  I don't make saucy ribs, but they aren't dry either.  My sweet daddy, whom I miss very much, was a grilling master.  I remember watching him every year on the 4th, grilling chicken, pork chops, and ribs for his enormous brood of daughters, sons-in-law and grandkids.  I would sit on the back porch watching him grill in his starched blue jeans (reserved for those occasions when he wanted to relax, starched khakis were for work).  My ribs are not exactly the same as his, but a similar variation.  They always seem to please a crowd, so I hope this 4th you will give it a try.
Start with baby back ribs that have been rinsed well and patted dry with paper towels.  I lay out a long piece of foil for each one, several inches longer on each end than the ribs.  Make sure they are very dry.  Sprinkle them generously with meat tenderizer, garlic powder, oregano and cumin.  Sprinkle them lightly with cayenne pepper and a little salt.  Be careful with the salt, tenderizer is salty.  Next I put a good dose of Wishbone Italian Dressing on them (my dad pronounced this I-talian) and wrap them up, making sure the foil is sealed.  I stack them up on a baking sheet and leave in the fridge for a couple of hours (so do this in the morning).  
I start grilling them a couple of hours before we want to eat.  I get my coals ready and let them settle a bit, then put the ribs right over the high heat for about 5 min per side to sear.  Then I move them over and lower my coals to the bottom of my grill, so they get indirect heat.  If your coals don't move down, put the ribs up higher on top rack.  Let ribs cook slowly for...um...well... this is the tricky part.  I'm not really sure how long I cook them.  I never seem to remember to time this part and just go on feeling.  I can tell by looking at them that they are ready to come off (you could use a thermometer too:).  If I had to guess I would say an 1 hour.  
When they are ready to come off of the grill, wrap them in foil and either put them in a cooler or put them in the oven.  If you do the oven, turn it on about 200 degrees and then turn it off when it gets to temperature.  Let them rest about an hour and you are ready to go!!
I won't have a photo of my ribs until after the 4th.  Instead I'll put this one for my dad, who loved hats.