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
Stir ingredients together in a mixing bowl.
If cooking on grill: 2 cups wood chips, preferably apple, soaked in 2 cups apple cider or water 1 hour; drained
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.
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.
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.
The rib and chicken recipes use a technique called indirect grilling. This quick, easy, fail-proof method effectively turns your grill into a smoker/barbecue pit.
For Charcoal Grill:
Light coals. Wait until they glow red. Rake coals into two piles at opposite sides of the grill 1. (Some grills have special side baskets for this.) Put an aluminum-foil drip pan in center 2, between the coals. Install the grate 3 and put food in the center over the drip pan 4. Toss presoaked, drained wood chips on coals. Cover the grill; adjust vent holes to obtain a 350°F temperature. After an hour, add 10 fresh coals to each side and leave the grill uncovered until the coals light.
For Gas Grill:
Two-burner grill: Preheat one side to high; put food on other.
Three-burner grill: Light the front and rear, or right and left, burners and cook food in the center.
Four-burner grill: Light outside burners; cook food in center.
Using wood chips: If your grill has a smoker box, follow the manufacturer's instructions. If not, wrap chips in foil, poke holes in the top and place package over a burner. On many gas grills, you must preheat the grill to high to get the chips smoking, then reduce the heat to the desired temperature.
Picnic Basket From Kim of Kim's Whim