Barbecued Baby Back Ribs


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Cooked over flavored wood chips gives these ribs a smokey flavor.

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  • 2 C. wood chips (alder, apple, hickory or oak)
  • 2 racks natural baby back pork ribs
  • 1 C. organic yellow mustard
  • 1/2 C. brown sugar
  • 2 C. warm water
  • 1 spray bottle
  • Grill brush
  • Cooking oil for grill
  • Your favorite barbecue sauce
  • Natural lump charcoal
  • 11x8 foil baking pan
  • 1 C. all-purpose rub

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Soak wood chips in water for 1 hour. Rinse ribs and pat dry. Brush with mustard and sprinkle with brown sugar. Let stand at room temperature for 1 hour. Mix water and 1/8 C. barbecue sauce in spray bottle. For a gas grill, place pan on one side of the grate and preheat to medium-low. For a charcoal grill, remove rack from grill and place pan in center of grill. Light charcoal in chimney and pour hot coals around pan. For both methods: Drain wood chips and put on a piece of foil. Fold to create a packet. Poke 6 holes in top of packet. Place on gas flames or coals. Replace grate; brush with oil.

Place ribs, meat side up, over aluminum pan. Cover and cook until ribs reach an internal temperature of 165 degrees or about 1 1/2 hours. More lighted charcoal may be needed to maintain heat in charcoal grill. Rotate and spray ribs every 1/2 hour. After 1 1/2 hours, remove ribs from grill. Cover with all-purpose rub. Return to grill, cover and cook for 20 minutes longer. Remove from grill, cut ribs between the bones; serve with your favorite barbecue sauce.

Yield: 4 servings

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