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Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce



In a small bowl, make the dry rub by combining the brown sugar and next 8 ingredients (through cayenne pepper); set aside. Place ribs on a work surface meat side down. Remove the silverskin from the back of each rack. To do so, insert the tip of a butter knife under a section of the skin and wiggle loose, tightly grab it with a paper towel and peel off. Season ribs with dry rub. Cover tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight. Remove ribs from fridge and let stand at room temperature for 30 minutes. Meanwhile, prepare grill for indirect cooking.

CHARCOAL GRILL. Remove top rack and place drip pan on one side of bottom rack. Fill pan with 1-inch of water. Light charcoal with a chimney starter and pour on opposite side of drip pan. Drain wood chips and scatter over hot coals. At some point, you may need to replenish coals to maintain heat.

GAS GRILL. If using a 2-burner gas grill, light 1 burner and place drip pan under grate of unlit burner. If using a 3-burner gas grill, light outside 2 burners and place drip pan under center grate. Drain wood chips. Divide evenly between two 12x12-inch pieces of foil, wrap tightly and make slits in the top of each. Place smoke packets directly on flame. If using a 3-burner grill, place one packet on each lit side.

Place ribs, meat side up, on grill over drip pan. Cover grill and cook at 300 degrees F for 2 hours, rotating ribs every 30 minutes for even cooking (do not turn over). Remove ribs from grill and tightly wrap each rack in foil. Return rib packets to unlit side of grill and cook until meat is very tender and pulling away from ends of bones, about 1 hour more. Serve with Chipotle-Cherry Barbecue Sauce. Makes 4-6 servings.