Baby Back Ribs

BUFFALO BABY BACK RIBS

Serves 4

Ingredients:
3 racks pork baby back ribs
1 lemon, halved
2 (1.6 ounces each) packets McCormick buffalo wing seasoning mix
2 teaspoons garlic powder
2 teaspoons McCormick ground black pepper
1 teaspoon McCormick cayenne
1 (12-ounce) bottle of Franks Red Hot buffalo wing sauce
Blue cheese or ranch dressing
Celery sticks (optional)

Directions:
1. Remove thin membrane from the back of ribs. Rub ribs with cut lemon and set aside.

2. In a small bowl, combine buffalo wing mix, garlic powder, pepper and cayenne. Sprinkle seasoning over ribs and pat in. Cover ribs with plastic wrap. Chill in refrigerator for 1 to 3 hours.

3. Soak 2 cups hickory wood chips in water for at least one hour. Set up grill for indirect cooking over medium heat (no heat source under ribs). Let ribs stand at room temperature for 30 minutes.

4. Drain wood chips. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place ribs on rib rack on hot grill over drip pan (or place ribs, bone side down, directly on hot grill over drip pan). Cover grill. Cook for 2 to 2 1/2 hours. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes and a handful of soaked wood chips to each pile of coals every hour. If using a gas grill, add a handful of soaked wood chips to the smoke box every hour.

5. About 20 minutes before ribs are done, remove ribs from rib rack and place, meat side down, on grill. Generously brush with wing sauce and stack ribs over the drip pan. Cover and cook for 10 minutes. Turn ribs and brush with additional wing sauce and restack. Cook 10 minutes more or until tender. Remove from grill and cut into portion sizes.

6. Serve hot with extra wing sauce, dressing and celery sticks.

Indoor Method: Prepare ribs as directed (steps 1 and 2). Preheat oven to 350 degrees F. Place ribs, bone side down, on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered, for 30 to 45 minutes more or until tender, turning and brushing occasionally with wing sauce during the last 20 minutes of cooking. Cut into portion sizes and serve with extra wing sauce, dressing and celery sticks.