Chicago-Style Barbecued Ribs

Again another nice day so we used the grill again. This time I used the ribs my father gave me a few weeks ago that I threw in the freezer. The recipe called for baby back ribs but I did not have the baby back ones. The smell from these ribs cooking was amazing. The whole neighborhood seemed to stop by the house to ask what I was cooking. Near the end of the cooking time I noticed that one of the kids was opening the cover to sneak little pieces of meat off the ribs because as he put it, "it smelled so yummy!" Yes they did take a little bit of work to make but it was well worth it. Also the bbq sauce had great flavor. I put the leftovers in the fridge to use in the future. The recipe came from the Cook Country Cookbook. I served a potato salad, recipe coming tomorrow, and a coleslaw with the ribs.



Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
2 racks baby back ribs (about 1 1/2 pounds each), membrane removed
1 cup hickory wood chips , soaked for 15 minutes


Sauce
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke

1. For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)

2. Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.

3. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.

4. For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.