Fall-Off-The-Bone Pork Back Ribs (Pic Heavy) I use a dry rub consisting of brown sugar, garlic powder, black & white pepper, cumin, cinnamon, onion powder, Ancho chili powder, paprika, mustard seed and salt. Generously rub dry baby back rack with spice rub and then wrap tightly in three layers of aluminum foil and bake for two hours at 250 degrees. Meanwhile, soak hickory chips in water and prepare charcoal grille. I use an old-school round Weber. Once the coals are ready, separate them off the either side to create an indirect cooking are for the rack. Drain the hickory chips and place a handful on each pile of coals… Remove your rib rack from the foil and slather with your favorite BBQ sauce. For pork, I like a blend of Chris’& Pitt’s Original and Tony Roma’s Original. Once coated, set your rib rack on the grille between the coals and put on the lid. (Neighbors usually flip out about this time and wonder where the smell is coming from.) Smoke for 12 minutes, flip the rack, apply BBQ sauce to the underside and cover. Cook for another 8 minutes. Flip back over, recoat with sauce and remove from the BBQ. Tent ribs in foil to rest for 15 minutes. Potatoes are red, purple and gold fingerlings, mashed with butter, milk and a small amount of a three cheese blend. Veggies are steamed haricot vert and French-cut green beans.