Get your gill going! Easy ribs recipe that's perfect for Fathers' Day, 4th of July

MILWAUKEE -- Ribs are delicious when you get them right. But cooking that perfect rack is easier than you think. Chef Miles Borghgraef joins Real Milwaukee with a simple recipe to get finger-licking good ribs.

For the dry rub:

150g Kosher Salt
80g Fresh Coarse Black Pepper
80g Ground Yellow Mustard
80g Sweet Smoked Paprika
80g Brown Sugar
75g Celery Seed
50g Ground Cumin
3g Ground Nutmeg
3g Dried Thyme

Combine all ingredients making sure to have a uniform degree of coarseness and mix well.

Mop Sauce:

1Ltr Applecider Vinegar
20g Cayenne Pepper
20g Brown Sugar

Combine all ingredients and bring to a simmer to dissolve the sugar.

Now, FOR THE RIBS!!!:

3 Racks of Baby Back Ribs.
150g Kosher Salt

Peel the connective tissue away from the back of the ribs. Season with the kosher salt and bake at 320f for 3 hours. Once cooked, remove the ribs from the oven, pat dry and then fire up that grill. Charcoal only, btw. Arrange all the coals over to one side. Apply the dry rub thoroughly to the cooked rack of ribs and tap off an excess. Place the ribs on the grill away from the live coals and 'smoke' for roughly 3 more hours. Make sure dripping fat does not drip over the coals. Use an old metal container to help catch fat as it drips so to not cause the fire to flare up. Very frequently(20+ times) mop the vinegar sauce over the ribs, continue doing this throughout the entire time on the grill. You'd like the grill temp to roughly 220f, so warm but not hot.

Serve with all the fixing and definitely some lemonaide.