Baby Backs a la Pablo 

Ingredients: Two racks of baby back ribs (you may want to ask your butcher to remove the membrane), Chez Paul’s Dry Rib Rub and Chez Paul’s Barbeque Sauce. 

Preparation: Rinse baby back ribs and dry with paper towels and set aside. Cover ribs with Chez Paul’s Dry Rib Rub and spread evenly over both surfaces. Place ribs, bone side down, in a large baking pan and put in a preheated oven at approximately 195-200 degrees (You may want to use an oven thermometer to insure temperature). Be sure to place a pan of water or beer on the rack below the ribs (water bath). This slow cook process should last from six to eight hours. The ribs will then be finished in the barbeque. Prior to removing ribs from oven you will want to start your barbeque. Once coals are ready you will want to use the indirect heat method by placing the charcoal evenly on either side of the barbeque. You should then add some soaked hickory chips on top of the charcoal. Immediately place the ribs on the middle of the grill (not directly over the coals) and cover. Cook covered and smoke for approximately fifteen minutes. Use a basting brush and generously coat the top of the baby backs with Chez Paul’s Barbeque Sauce. Cook for an additional ten minutes then turn over ribs and repeat the process. Coat ribs evenly one more time and serve.