First-Timer's Baby Back Ribs

Ingredients

• 2 (2-2 1/2 lb)  baby back rib racks

• 1/2 cup barbecue sauce

Rub

• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 1/2 teaspoon celery seed, crushed in a mortar and pestle

Mop Sauce

• 3 tablespoons unsalted butter
• 1 cup apple cider
• 3 tablespoons bourbon or apple cider
• 3 tablespoons soy sauce

Directions

1. 1

   If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.

2. 2

   Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water.

3. 3

   Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat.

4. 4

   For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use.

5. 5

   Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4".

6. 6

   Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.

7. 7

   Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.