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1
Mix all the rub ingredients (I always have a jar handy - great for pulled pork too).
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2
Prepare ribs (rinse off, peel silverskin if necessary, etc).
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3
Lay each on top of large sheet of heavy duty aluminum foil.
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4
Sprinkle ribs with dry rub on both sides and massage into ribs Wrap ribs up and refrigerate at least for one hour and preferably overnight.
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5
Soak woodchips.
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6
Preheat oven to 250 degrees.
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7
Mix orange juice, apple juice, wine and honey.
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8
Place ribs on lipped baking sheet (to catch any spillage).
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9
Open the aluminum carefully and pour half the braising liquid onto each rack.
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10
Seal carefully and leave seam-side up so liquid does not spill.
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11
Bake for 2.5 - 3 hours until bones start to appear.
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12
This can be done the day before or earlier in the day (I often make this part of the ribs at home and then finish at the bbq).
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13
Pour braising liquid into measuring cup and refrigerate long enough for fat to coagulate on the top.
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14
Remove fat.
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15
I tend to add a bit more dry-rub to the ribs at this point.
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16
Combine braising liquid (optional) with rest of BBQ sauce ingredients and cook over a low boil until the proper thickness (only about 5 minutes if you don't use the braising liquid -- 30 minutes or so if you do).
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17
Start a charcoal grill set for indirect heat (or you can use a gas grill with the burners turned off under the ribs).
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18
You can put the ribs on a rib rack or (as I like to) cut them into individual ribs and place in a disposable aluminum pan.
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19
Slather some bbq sauce on the ribs and place pan over the middle of the grill (with coals on the sides).
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20
Toss a handful of soaked woodchips on each pile of coals.
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21
Cook for 30-60 minutes - enough to heat up and work some smoke and bbq sauce into ribs Add some more chips and bbq sauce as you turn the ribs.
