Rub Recipe
(Makes enough rub for a 2 1/2 to 3 1/3 lb. rack of pork loin/baby back ribs)

1 1/2 Tbs. New Mexico Chile Powder (Hatch Medium works well)
1 1/2 t. kosher sale
1 t. garlic powder
1 t. onion powder
1 Tbs. dark brown sugar
1/2 t. ground / crushed allspice

Rib Recipe
Total time: approximate 4 hours

1 2 1/2 lb to 3 1/2 lb rack of pork loin/baby back ribs
2 handfuls wood chips for smoking (mesquite or hickory)

2 hours before starting the cooking process, apply the rub to the ribs (you may increase the time up to 6 hours)

1/2 hour before starting the cooking process, soak two handfuls of wood chips in water.

Using either a gas grill with a smoker box or a charcoal grill, ignite the fire and let the temperature come up to 300º using only half of the gas burners (for gas) or half of the coal area (for charcoal). Place the ribs on the grill, meat side up, but off of direct heat.

Cook covered for gas or charcoal. Regulate heat so that it stays at 300º for the entire cooking process: approximate 2 hours until the ribs are fully cooked, but it is your decision about what constitutes done. Note that the ribs will tell you by pulling back from the tip, exposing the bone for the first 1/2 inch or so (you may need to inspect the back) to see this.

Apply, if desired, the Tarted Up Barbecue Saute to the meat side, still off heat, for 5 minutes. Turn ribs, meat side down, onto the heat side, and baste back of ribs. Continue cooking covered for another 5 minutes.

Remove from the grill, then cut and serve with additional barbecue sauce.

Tarted Up Barbecue Sauce

1/2 c. tomato-based barbecue sauce
2 Tbl. soy sauce
2 Tb. chile garlic sauce

Mix all ingredients together and let stand 30 minutes before using. Enough for 1 rack of ribs with extra sauce for dipping.