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1
HEAT eat the oven to 325F.
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2
MIX the dry rub with the brown sugar in a small bowl.
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3
PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil.
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4
Brush each rack with a light coating of bottled smoke.
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5
Spread the sweet rub over both sides of each rack.
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6
Seal the racks in the foil.
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7
(If time allows, refrigerate them for a few hours or overnight.)
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8
PLACE the sealed racks on a couple of baking sheets and put them in the oven.
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9
While the ribs are cooking, make some barbecue sauce and set it aside.
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10
After 1 1/2 hours, Pull out the ribs and carefully unseal the foil.
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11
The escaping steam will be hot.
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12
Cut into a rib or two and check the meat for doneness and tenderness.
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13
If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
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14
When the ribs are done to your liking, Take them out of the oven to serve or to sauce.
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15
If saucing, turn on the oven broiler.
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16
Unseal the foil, pour off the meat juice, and discard it.
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17
Brush some of the sauce onto the ribs.
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18
Broil the ribs about 4 inches from the heat source for about 5 minutes.
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19
Watch carefully while the sauce caramelizes and do not allow it to burn.
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20
LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs.
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21
Serve with the remaining sauce on the side.
