Smoky Baby Back Ribs
(Adapted from Everyday Food)Ingredients:
**Makes a double batch of rub, I'd halve this**
1/2 cup packed brown sugar
1/3 cup coarse salt
1 teaspoon ground pepper
1/4 cup cajun seasoning (I used Tony Chachere's)
3 tablespoons smoked or sweet paprika
1.5 teaspoons cayenne pepper
1.5 teaspoons ground mustard
2 racks baby back pork ribs (2.5 pounds total)
Chipotle Sauce (I used Dinosaur BBQ)
1. Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score the meat between the bones and pull membrane away.
2. Combine brown sugar, salt, pepper, cajun seasoning, paprika, cayenne and mustard. Working with one rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment and liberally coat both sides with rub.
3. Fold tin foil and parchment around ribs, crimping the edges together to form a packet (of the hobo variety!!)
4. Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2.5 hours.
5. Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with sauce.
6. Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Holy Rib Monstrosity!