1. In blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 Tbsp. rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
2. Prepare banked fire in covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hrs., until meat is very tender.
* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com