Barbecue Pork Ribs

Ingredients

• 3 pound baby back ribs trimmed
• 2 tablespoons canola oil 
• 0.5 teaspoon celery seed 
• 2 tablespoons apple cider vinegar 
• 1 tablespoon t brown sugar dark
• 8  garlic clove minced
• 1.5 tablespoons ground cumin 
• 1.3 teaspoons ground pepper red
• 1.5 tablespoons paprika sweet
• 1.5 teaspoons kosher salt 
• 1.5 teaspoons paprika smoked spanish
• 1 cup fries 
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• grill
• aluminum foil

Directions

1. Soak wood chips in water 1 hour.
2. Drain well.
3. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
4. Place wood chips on heat element on right side.
5. Place a disposable aluminum foil pan on heat element on left (unheated) side.
6. Pour 2 cups water in pan.
7. Combine sweet paprika and next 5 ingredients (through celery seeds) in a small bowl. Stir in oil, vinegar, and garlic to form a paste. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
8. Sprinkle both sides of ribs with salt; rub with spice paste. Coat grill rack with cooking spray; place on grill.
9. Place ribs, meaty sides down, on grill rack over direct heat; cover and grill 10 minutes. Turn ribs over, and move them over indirect heat, covering left burner. Cover and grill 20 minutes.
10. Preheat oven to 25
11. Remove ribs from grill; wrap with heavy-duty foil.
12. Place foil-wrapped ribs on a baking sheet; bake at 250 for 2 hours or until meat begins to pull away from the bone.
13. Let ribs stand 10 minutes before slicing.
14. Serve with drippings.