Categories: barbecue

Ingredients

• 6 racks baby back ribs (4 to 6 lbs.)
• 12 T. Sweet & Hot Rub
• 3 C. of your favorite barbecue sauce
• Sweet & Hot Rub
• 3 T. kosher salt
• 3 T. black pepper
• 3 T. paprika
• 3 T. brown sugar

Directions

1. Stir ingredients together in a mixing bowl.

2. If cooking on grill: 2 cups wood chips, preferably apple, soaked in 2 cups apple cider or water 1 hour; drained

3. Remove the thin, papery skin on the back of each rack of ribs, or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel for a secure grip.) Sprinkle 2/3 of the rub on both sides of the ribs, patting it in with your fingers. Let rest for 30 minutes, while you light the grill or preheat the oven.

4. Set up grill for indirect grilling. (See instructions below.) Place ribs on a rack in the center of the grill away from the heat and cook for 1 hour.

5. Brush ribs with 1/3 of the sauce. Cook 15-30 minutes more. The meat will be very tender and will have pulled back from the ends of the bones. Transfer ribs to a platter. Brush with more sauce. Sprinkle with remaining rub. Serve remaining sauce on the side.

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