Kansas City Rib Rub
(from here, enough for 2 racks of ribs):

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne 

Kansas City Barbecue Sauce 
(from here, enough for 4 racks of ribs): 

2 cups tomato sauce or ketchup
1/2 cup apple juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
5 Tbsp butter
3 Tbsp paprika
2 Tbsp chili powder
1 Tbsp chipotle powder (optional)
4 finely chopped garlic cloves
1/2 medium onion, finely chopped
Salt to taste
Cayenne to taste 

In a small pot:
1) Heat up the butter, fry up the onion until brown, add garlic and fry for another 2 minutes.
2) Add everything else, simmer for at least half an hour, the longer the better.

Ribs

I'm assuming a standard Weber grill.

1) Start the coals. I usually start a fire and then place a chimney of coals over it. It's possible to start the coals without the fire. 
2) While the coals heat up, pat the ribs dry, slash the back side thoroughly with a knife (you're supposed to take "film" off, but I never manage), and cover both sides with the rub. Ideally, marinade in the fridge overnight.
3) Spread the coals out in the grill, just on the right side of it, and add some wood.
4) Place a loaf pan full of water over the coals, on the right side of the grill. This will keep the the coals cool.