For the arrival of the lil' gard'ner's gramma, I prepared babybacks in the following manner:
Remove ribs 30 minutes prior to cooking. Pull membrane.
Kosher salt ribs. Add rub of paprika, nutmeg (pinch) and brown sugar
Fire up to 400. Stir coals.
Add soaked hickory wood chips.
set for indirect, add pan of beer (miller)
two ribs in a rack.
temperature at 200.
Smoke for 2 hours 15 minutes.
(temperature crept up to 250, probably in the last forty five minutes of cooking)
remove ribs, wrap in foil, return to rack, close vents.
Cook for 1 hour 15 minutes. Closed down dampers after 1 hour.
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