Pork Ribs

Dry Rub
3 tbl. brown sugar
2 tbl. seasoned salt
1 tbl. smoked paprika
1 tbl. garlic powder
1 tbl. onion powder
1 tbl. black pepper
1 tsp. dry mustard
1 tsp. cayenne or chipotle pepper

2 racks of pork spare or baby back ribs
Your favorite BBQ sauce
charcoal and wood chips

Coat ribs on both sides with dry rub and really work it into the meat. Put the ribs on a large baking sheet, cover them with foil, and let them sit in the fridge overnight. To cook, place in single layer on foil-lined baking sheets in 275 degree oven for about 3 hours, with ribs loosely covered with foil, rotating racks every hour or so. Meat should be pulling back from bone, but not yet falling off. Brush with BBQ sauce on both sides, and finish on grill. We have a smoker, so Jamie makes a smallish fire with charcoal, adds some wood smoking chips, and cooks the ribs (uncovered) in the smoke box for at least 30 mins. Rotate the ribs every 15 mins so they all get a turn close to the heat. You want some of the fat to render off, but be careful not to dry out the meat too much!