1/2 of a cherry or jalapeno pepper, minced (optional)
1 large lemon, juiced
Some of the dry rub to taste or just salt and pepper
Combine all dry rub ingredients. Sprinkle on and rub into both sides of the ribs until well coated.
Make life easier by dividing the sauce in half..one half for basting, the other half for serving. If you run out of sauce during basting, just pour some of the other half into the basting bowl, but I doubt you would run out. When time to serve, just heat up the remaining sauce, with no worries, since none of it touched the brush that was used to baste the pork as it cooked.