Blue Smoke'S Baby Back Ribs

• For Meat:
• 2 Full Racks Baby Back Ribs (skinned)
• For Rub:
• 1/2 Tsp cayenne pepper
• 1/2 Tsp Spanish paprika
• 1/2 Tsp granulated onion
• 1/2 Tsp ground black pepper
• 1/2 Tsp ground white pepper
• 1/2 Tsp kosher salt
• 1 Tsp granulated garlic
• 1 Tsp ancho chile powder
• 1 Tsp chile powder
• 1 Tsp ground cumin
• 1 Tsp celery salt
• 2 Tsp white sugar
• 1 Tsp dark brown sugar
• 2 Cups Barbecue Sauce (homemade or store bought)

1. In a large bowl, mix all the rub ingredients together. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub into the ribs, making sure to coat well. Refrigerate for 12 - 24 hours.
2. Pre-heat oven to 300u0b0.
3. Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours, or until tender. In a small saucepan, warm the barbecue sauce over low heat. Once ribs become tender, brush the warmed barbecue sauce over meat. Cook ribs for five minutes more, allowing the sauce to glaze over. Remove from oven.
4. Using a sharp knife, cut ribs in between bones. Serve immediately. For saucier ribs, apply a second coat of warmed sauce just before serving.

rub, cayenne pepper, spanish paprika, onion, ground black pepper, ground white pepper, kosher salt, garlic, chile powder, chile powder, ground cumin, celery salt, white sugar, brown sugar, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/blue-smokes-baby-back-ribs-1269207 (may not work)