Apply thin layer of cayenne on both sides. Then cover with Magic.
Give racks a Swedish massage. Once completed, place in fridge over night.
5-6 hours before serving, start chimney. Plus, take ribs out of fridge.
Place coals on one side (indirect heat); drip pans with beer (or other liquid) on the other.
Stack racks over drip pans. Rotate every 45-60 minutes. Allow for them to sweat on one another.
While the ribs sweat, soak applewood chunks and/or chips in water. I like to use both.
After a few rotations, place ribs in rack. Place applewood chips/chunks to hot coals. Recover the grill.
Do a dance while the ribs get happy. Smoke for an hour or so.
Get the bone suckin' ready.
Glaze ribs with sauce. Keep on grill for 15-20 minutes to carmelize.
Cover and let rest for 10 minutes.
Cut them up and eat. Notice the smoke ring.
- Pork baby back ribs
- Chef Paul's Pork & Veal Magic
- Cayenne pepper
- Applewood chunks
- Bone Sucking Sauce
- Rib Rack