Smoked Baby Back Ribs

prep time 3 days, serves 6

2 racks ribs 1 c brown sugar 1 c salt 1 gal water s & p to taste paprika BBQ sauce

Procedure:
Day 1: Whisk sugar & salt in water ‘til dissolved. This is called a brine. Cover ribs w/ brine and refrigerate 24 hours.
Day 2: Drain brine from ribs and pat dry. Season w/ salt, pepper and paprika. Smoke ribs for about 2-3 hours over low heat in a smoker, weber or covered BBQ using about 10 charcoal briquettes or very low gas heat and some soaked wood chips (old red wine & hickory chunks work great). The smoking process does not cook the ribs, only adds flavor & tenderness. Remove ribs from smoker and refrigerate over nigh t.
Day 3: Set your oven to 250 F and place ribs in a pan or cookie sheet w/ about 1/2 inch of water. Cover w/ foil. Cook ribs slowly in oven for about 5 hours. Remove from heat and cool completely before wrapping them tightly in plastic wrap. At the Camp: Build a nice fire, unwrap ribs and slather on the BBQ sauce. Reheat covered in a cast iron skillet or in heavy-duty aluminum foil w/ a little bit of water until hot over open fire. These ribs will fall right off the bone and melt in your mouth.