2 slabs of baby back pork ribs, cut in halves for easier handling
1 cup barbecue sauce (homemade or your favorite brand)
2 teaspoons kosher salt
BBQ Rub, to taste, recipe follows
1/4 cup paprika or smoked paprika
1/4 cup sugar
2 tablespoons kosher salt
2 tablespoons black pepper or smoked black pepper
1 tablespoon garlic powder
1 teaspoon cayenne pepper, ground
Mix all ingredients in a small bowl and reserve until needed
- Lightly season ribs with kosher salt and coat with BBQ seasoning. Rub mixture into meat and keep chilled for up to two hours
- Preheat grill and place smoker box over one end of the burner set to medium. Turn remaining burners off. When smoking starts, place cold ribs over drip pan on the warming rack opposite the smoker box. Close lid and let it smoke for 45 minutes without opening the lid. This is the premium time for the ribs to absorb just enough smoke.
- Carefully remove ribs to a large rimmed sheet pan, and add 1/4 cup of liquid (water or light broth works best).
- Wrap tightly with heavy duty foil and place over indirect heat (in the center of a three burner Lynx or on one end of a two burner Lynx). the burner below the ribs should be turned off and the remaining burners turned to medium for indirect cooking. Close the lid and adjust burners to maintain 350 f
- Allow the ribs to cook for 1 hour and 30-45 minutes or until tender, but not falling off the bone. It is important to keep the Lynx grill lid closed and maintain 350 F . Do not check the ribs until 1 hour and 30 minutes.
- Carefully remove the ribs to the warming rack over indirect medium heat and baste with barbecue sauce. Close the Lynx lid and allow sauce to glaze but not burn (about 15-20 minutes), checking and basting every 5-10 minutes to create layers of glazed sauce.
- Gently remove ribs from the grill and sprinkle with a little more BBQ rub if desired.
- Serving Suggestion: Serve with warm cornbread and crispy-cool coleslaw and an ice cold beer or light red wine.