I'm trying a twist on my rib recipe, I wanted to share-
I always start by peeling the membrane off the back side. Leaving it on is sacrilege. It proves you really don't know how to prepare baby backs.
I use a rub that's about 30% brown sugar, then Mexican style chili powder, smoked paprika, garlic and onion powders, salt, black pepper, cumin, and a healthy dose of ancho and/or chipotle pepper.
Today I included an actual dried (reconstituted) chipotle pepper. I soaked it for about an hour, then cut it up with kitchen shears as fine as I could, and mixed it in. I scraped out most of the seeds. A chipotle can add a nice smoky flavor, but the seeds will make the ribs hot. I don't lean towards hot and spicy with my baby backs.
I add a couple tablespoons of apple cider vinegar to the rub to make a paste, then rub the meat with it well. I try to cover the whole rack.
Then the rack of ribs goes on foil. In the summer, I'll usually cook them outside on a charcoal smoker. Mine is a Char-Griller side smoker. It's not very precise, so it's hard to keep the temperature where I like it, and that does make my ribs a bit inconsistent from one day to the next, but I'm old school. I just like to cook my ribs with lump charcoal on a side smoker. I can also use the gas grille. That works too.

I'm embarrassed to admit the last couple times I've cooked them in the oven at 250 degrees for about 3 1/2 hours and they've been some of the best ribs I've done. After an hour, I sprinkle them with apple juice and wrap them in foil.
1 hour with the rub, open.
1-2 hours wrapped with apple juice sprinkled in the foil, for moisture to help the fat rend and the meat become fall off the bone tender.
Then I usually unwrap and sauce them- I like Stubbs sweet heat or hickory smoke, and Rufus Teague. There's other sauces I like too. I try not to over sauce them. I want my rub flavor to come through.
I'm about 2 1/2 hours into today's ribs...

I wish you could smell these ribs cooking!

These baby backs look great, but they probably still have another hour wrapped up tightly, then 30 minutes unwrapped with a nice layer of Stubbs sweet heat BBQ sauce.

What's your rib magic? Do you have a trick, or a rub, or maybe a home made sauce you'd like to share?

 

@propjoe turned me onto one years ago, and it's solid.
- dry rub your meat (he's midwest, so Gates. I'm east coast, so Old Bay)
-rack in roasting pan
-dump a beer in the bottom (careful- craft brews impart too much weirdness)
-cover with foil
-roast 250-275⁰f for 2.5-3hrs
​​​- finish on the grill with your favorite sauce. I'm an SBR fan.

 

Yummy! I like to add slices of pineapple placed on the ribs while cooking and spritz every 30 minutes or so with a 50/50 solution of beer and red wine vinegar. For the “presentation,” I sauce one final time and lightly dust with more rub. My cooker is a Big Green Egg using lump charcoal and fruitwood chunks (cheery, peach, etc.) for flavor. Blues Hog is my go to rub and sauce.

 

Not a fan of dry rubs on anything, personally. Can't see how anyone likes that. But hey, you do you. Those ribs do look nice, though.

 

Here's a twist on the pineapple and ribs thing- wrap your baby backs around a whole peeled pineapple and cook until done-