- Four 1 1/4-pound racks pork baby back ribs
- 1/2 cup Garlicky Barbecue Marinade
- 1/4 cup Seven-Spice Dry Rub
- 2 cups hickory or other hardwood chips, soaked in water
- Cider Mop Spray
- 1/2 cup Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
- Rub each rack of ribs all over with 2 tablespoons of the Garlicky Barbecue Marinade and refrigerate overnight.
- Bring the ribs to room temperature and sprinkle each rack with 1 tablespoon of the Seven-Spice Dry Rub.
- Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225°, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225°. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225° by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop Spray and rotate them on the grill; repeat spraying every 45 minutes.
- Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Brush the ribs with the diluted Sweet and Sticky Barbecue Sauce and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve.
The glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325°oven.