Chicago Ribs (America's Test Kitchen)

Ingredients

• 3 lbs baby back ribs (2 racks)

Rub

• 1 tablespoon mustard powder
• 1 tablespoon paprika
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons celery salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice

Sauce

• 1 1/4 cups ketchup
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1/4 cup water
• 1/8 teaspoon liquid smoke

Directions

1. 1

   Soak 1 cup hickory chips in water for 15 minutes.

2. 2

   Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet.

3. 3

   In a bowl, thoroughly combine rub ingredients. Remove 2 tablespoons and set aside for sauce making. Pat ribs dry and sprinkle remaining spice rub over both sides of both racks.

4. 4

   Set barbecue grill for indirect heat. Place hickory chips in a disposable aluminum pie plate directly over heat source. Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water. Arrange cooking grates over pans. If using gas, turn on burner under wood chips to high, and other burners to medium. Close lid and preheat 15 minutes.

5. 5

   Reduce main burner to medium and turn other burners off. Place ribs over pan of water, bone side up. Cook 90 minutes, turning once halfway through.

6. 6

   Place a rack over a baking sheet. Pour enough water in bottom to just cover. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250°F oven for another 1½-2 hours. Transfer to cutting board, tent with foil and rest 10 minutes.

7. 7

   Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub. Whisk thoroughly. Mop ribs thoroughly with sauce, using about 1 cup of sauce. Serve remaining sauce on the side.