Bobad asked for my baby back ribs recipe. Here it is.

First, pull the membrane off the underside of the rack of ribs. This can be done by working the tip of a butter knife under the membrane and carefully working it loose. Then use a paper towel for traction and slowly, but firmly, pull it off. Then rub the ribs (both sides) with the following rub.

Pork Rub

3/4 cup firmly packed brown sugar
1/8 cup sweet paprika
1/8 cup hot paprika
3 tablespoons black pepper
2 tablespoons coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon ancho chile powder

Mix with your hands until thoroughly combined.

Rub it in nicely until the ribs are nicely covered. Wrap the ribs and refrigerate for 1-4 hours.

Prepare the smoker. You will want to maintain a temperature of 225-250 degrees Fahrenheit for a 4-hour period. This will take a fair amount of charcoal. You also want several chunks of hardwood for smoke. I prefer fruitwoods for ribs. My favorite is a combination of apple and plum. Pecan and apple makes a nice combo also. Mesquite is too harsh for my taste and hickory can be tricky also.

Smoke the ribs at 225-250 for 2 hours. Then wrap them in aluminum foil and cook at the same temperature for 1 hour. Unwrap them and cook for another 1/2 – 1 hour until done. You may add more smoke during this period if you wish. They are done when there is about 1/2 – 3/4 inch of bone ends sticking out and the rack flexes easily when picked up with tongs.

If you like, you may baste with the barbecue sauce of your choice during the last period of unwrapped cooking. I don't, because I like dry Memphis-style ribs. Follow your own instincts. It's barbecue, not rocket surgery.

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!