Dinosaur Bones with Chipotle-Cherry Barbecue Sauce

Ingredients

• 1.5 cups cherry juice 
• 2  beef rib steak (6 to 8 pounds total; 8- to 10-inch-long rib bones)
• 3 tablespoons kosher salt 
• 3 tablespoons brown sugar 
• 0.8 teaspoon ground cardamom 
• 1.5 teaspoons ground cinnamon 
• 1.5 tablespoons pepper black
• 1.5 tablespoons onion powder 
• 3 tablespoons paprika 

Equipment

• bowl
• frying pan
• baking sheet
• loaf pan
• grill

Directions

1. Mix paprika, brown sugar, coarse salt,onion powder, black pepper, cinnamon,and cardamom in small bowl for spice rub.Arrange ribs on baking sheet.
2. Sprinkle 3tablespoons spice rub over each side ofeach rib rack.
3. Let ribs marinate at roomtemperature while preparing grill. Fill spraybottle with cherry juice.
4. Remove toprack from barbecue.
5. Place 1 aluminum panin center of lower grill rack for drip pan.Light briquettes in chimney; pour ontolower grill rack, arranging around drip pan.
6. Drain wood chips; scatter over coals. Returngrill rack to barbecue. (You may need tolight additional charcoal in chimney toreplenish coals in barbecue.)
7. Remove top rackfrom barbecue. Prepare barbecue (mediumheat). If using 2-burner grill, light 1 burner.If using 3-burner grill, do not light centerburner.
8. Drain wood chips. Stack 2 mini loafpans (one inside the other); fill with 1 cupwood chips. Stack remaining loaf pans; fillwith 1 cup wood chips.
9. Place pans directlyon flame (if using 3-burner grill, place bothpans on 1 lit side).
10. Place aluminum bakingpan over unlit portion of grill. Return toprack to barbecue.
11. Place ribs on grill rack over drip pan(ribs may extend beyond pan). Cover grilland cook ribs 30 minutes. Uncover grill;rotate ribs for even cooking (do not turnover). Spray ribs with cherry juice. Coverand continue to grill ribs until browned,very tender, and meat begins to shrinkaway from ends of bones, spraying withcherry juice every 15 minutes, about 1 hour30 minutes to 1 hour 45 minutes longer.
12. Brush ribs with Chipotle-Cherry
13. Barbecue Sauce. Turn over; grill over directheat until slightly charred, about 2 minutes.
14. Transfer to work surface.
15. Cut betweenbones.
16. Serve with remaining sauce.