Smoked Baby Back Ribs

This is the oldest recipe in my book. I have been making ribs since I was a child. Later in life I developed a BBQ restaurant concept that won quite a few awards and BBQ contests. There are three essential requirements for a great rib: 1) a good rub that is applied at lease one day before you cook; 2) slow cooking the ribs (preferably with a smoker); and 3) the sauce. The ribs should never "fall off the bone" when you eat them. Properly smoked and grilled, they will develop an almost pink color and will stay firmly attached to the bone. While this recipe may seem simple, cooking great ribs requires a lot of attention.

One day prior to cooking ribs, generously rub each rack with BBQ rub, pressing the spices into the meat. Tightly wrap racks with plastic wrap and refrigerate. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Drain the mesquite chips and toss them directly onto the burning coals or into the smoker box of a gas grill, following manufacturer´s instructions. Grill the ribs over indirect low heat (grill temperature should be about 300 F), until the meat is very tender and has shrunk back from the ends of the bones, approximately 1 hour.  After the ribs are done, start brushing occasionally with the sauce on both sides and grill until crispy. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Serve warm.