Prep Time:	1 1/2 hrs
Cook Time:	4 hrs

Rub Ingredients (double if cooking 2 racks):

• 2 tbsp (1/8 cu) sweet paprika
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp dark brown sugar
• 1 tbsp salt
• 1/2 tbsp dried oregano
• 1/2 tbsp sugar
• 1/2 tbsp ground black pepper
• 1/2 tbsp ground white pepper
• 1 tsp cayenne pepper

• 1/4 cu salt (Kosher)
• 1/4 cu sugar
• large pan of water (2 quarts)

• 1 rack of baby back ribs, back membrane removed (may be difficult to do with baby back ribs, use paper towel to get a hold of the membrane)

1. Cut each full rack of ribs in half.
2. Dissolve the salt and sugar in 2 quarts cold water. Submerge the ribs in the brine and refrigerate for 1 hour.
3. Meanwhile, soak wood chunks in cold water for 1 hour, drain, and place in smoker box.
4. For the rub, combine all ingredients in a bowl. Remobve the ribs from the brine, pat dry with paper towels and massage spice rub into both sides of ribs. Put ribs on plate and cover with plastic wrap, refrigerate for 30 mins.
5. Place the smoker box with the soaked wood chips on top of the primary burner, turn all the burners to high and preheat the grill until the chips are smoking heavily, about 20 mins.
6. Turn the primary burner down to medium, turn off other burner(s). Position the ribs over the cool part of the grill and close lid (the temperature inside the grill should be a constant 275 F).
7. Cook for about 4 2 1/2 hrs, let stand for a few mins, serve.