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1
Rub each rack of ribs all over with 2 tablespoons of the Garlicky Barbecue Marinade and refrigerate overnight.
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2
Bring the ribs to room temperature and sprinkle each rack with 1 tablespoon of the Seven-Spice Dry Rub.
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3
Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side.
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4
Alternatively, bring a smoker to 225.
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5
Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender.
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6
Maintain the temperature at 225 by replenishing the charcoal with a fresh batch of burning coals every hour.
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7
Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals.
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8
Add water to the drip pan when half of it is evaporated.
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9
After 1 1/2 hours, spray the baby back ribs with the Cider Mop Spray and rotate them on the grill; repeat spraying every 45 minutes.
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10
Remove the drip pan and spread the coals in an even layer.
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11
Replenish with fresh coals to make a medium-hot fire.
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12
Brush the ribs with the diluted Sweet and Sticky Barbecue Sauce and cook for 30 minutes, turning often.
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13
Repeat brushing 4 or 5 times to build a sticky glaze.
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14
Transfer the ribs to a carving board and let rest for 10 minutes.
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15
Cut between each rib and serve.
