Baby Back Ribs

Finally. I've been thinking about making these for ages.

2 Tsp. Salt
2 Tsp. Brown Sugar
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Chili Powder
1/2 Tsp. Cumin
1/2 Tsp. Ground Sage
1/2 Tsp. Coriander

Wash & dry ribs. Remove membrane on the backside of ribs by sliding a sharp knife underneath, then gently pulling the membrane & moving the knife. This is optional, but highly recommended. The membrane, being inedible, takes away from the rib eating joy. Cover both sides of the rack with rub, and rub gently into the meat. Cover, and refrigerate overnight.

Soak wood chunks in water for 1/2 hour. I used a combination of hickory, pecan, and cherry. Place on top of hot coals. When smoker reaches 250 degrees, place ribs on rack. Smoke for about 3 hours, adding coal/wood as necessary.

If desired, you can brush with BBQ sauce in the last half hour. You don't really need to.