First-Timer's Ribs

2 hr 30 mins total 15 mins prep 4 Servings First-Timer's Ribs

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1 1/2 cups wood chips or chunks, preferably hickory or apple cups apple cider 1/4 cup each cider vinegar and soy sauce 2 Tbsp each butter, brown sugar, and bourbon, Tennessee whiskey, rum or apple cider 2 tsp each coarse salt, brown sugar and paprika 1 tsp freshly ground black pepper 1/2 tsp each dry mustard and garlic powder 1/4 tsp celery seeds 2 racks (about 2 to 21/2 lb each) baby-back pork ribs

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About 60 before grilling, soak wood chips or chunks in water to cover, then drain. Mop Sauce: Stir ingredients in a bowl until blended. Glaze: Bring ingredients to a boil in a small saucepan, whisking to blend. Rub: Combine ingredients in a small bowl. Heat outdoor grill for indirect grilling (see Indirect Grilling & Smoking, page 147) to medium (325°F to 350°F) as manufacturer directs. Meanwhile, set aside 2 to 3 tsp Rub for serving. Sprinkle remaining Rub over both sides of ribs, rubbing it into the meat. When grill is ready, oil grate and add ribs, meaty side up, away from direct heat. Cover; grill 30 minutes. Mop or brush sauce on both sides of ribs. Cover and grill 45 minutes to 1 hour, mopping ribs a few times, until tender. Brush ribs on both sides with Glaze; move over direct heat. Grill 2 to 6 minutes, turning once, until glaze browns and bubbles. Remove ribs to cutting board. Let rest a few minutes, then cut racks in half or individual ribs. Serve with reserved rub.