Combined dry rub from Memphis Hogaholics and the glaze from from the 1997 BBQ Faq. Ingredients 3 pounds Baby back ribs -- DRY RUB -- 1 teaspoon Garlic powder 1 teaspoon Onion powder 1 teaspoon Chili powder 1 teaspoon Paprika 1 teaspoon MSG 1/2 teaspoon Black pepper 1/2 teaspoon Cayenne 1/2 teaspoon White pepper 2 teaspoon Salt 2 tablespoon Sugar -- SAUCE -- 1/3 cup Cider vinegar 1/3 cup Mustard prepared 1/3 cup Brown sugar

Instructions
Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar, and mustard.

Make the baste by heating and mixing the vinegar, mustard, and brown sugar.

Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work). Coat the ribs liberally with the dry rub, wrap them in plastic wrap, cover, and allow them to sit chilled for 4 hours.

Prepare grill* with a hickory-filled wood chip smoker box and preheat to lowest setting. Place ribs on grill bone side down away from the direct heat, if possible. Baste the ribs approximately every 30 minutes. Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily). Wrap in foil and allow to sit for 30 minutes. Slice each individual rib.

A variation on this recipe is also hosted on BigOven.com as recipe number 159749.

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Yields: 4 Servings    posted as 159749
    

notes:  * If you have a smoker, it is the better option!

Cuisine:   American

Main Ingredient:   Pork