1 slab pork baby back ribs (about 4 pounds)
DRY RUB:
1/4 cup Essence of Emeril
1 tablespoon Ancho chile powder
1 tablespoon New Mexico chile powder
2 tablespoons cayenne
SAUCE:
3/4 cup Kraft Charcoal Grill Flavor Barbecue Sauce
1/4 cup cider vinegar
2 teaspoons Frank's Hot Pepper Sauce
1 teaspoon Hickory Flavor Liquid Smoke
RIBS: Using a small sharp knife, remove the thin skin from the bony side of the slab of ribs (begin at one end, loosen the skin, and then pull off with your hands). Set ribs aside. (This procedure makes the ribs more tender.)
DRY RUB: Combine all dry rub ingredients; mix thoroughly. With a teaspoon, sprinkle rub over both sides of the ribs and rub into the meat with your hands (yes, it's messy, but there's no other good way). Cut the slab of ribs crosswise into 2 pieces, following the line of the bone as you cut. Wrap each 1/2-slab in double-thickness foil, sealing very tightly with a "drugstore fold" across the top and at both ends. Refrigerate up to 24 hours.
SAUCE: In a small bowl, combine all sauce ingredients; mix thoroughly and set aside
GRILL: Preheat grill to high; then adjust to low. Place ribs on the grate, cover grill, and cook about 1 hour, turning occasionally. Remove ribs from grate; spray grate with olive oil spray. Remove foil from ribs and place the ribs on the grate. Mop ribs throughly with sauce; cover grill and cook 5 minutes. Turn ribs and mop thoroughly with sauce; cover grill and cook 5 more minutes. Serve immediately.
ALTERNATIVE OVEN COOKING: Preheat oven to 350 degrees F. Place unopened packets of ribs on a shallow baking pan and bake about 1 hour. Remove ribs from foil wrapping and return the ribs to the baking pan, mop thoroughly with the sauce, increase oven temperature to 425 degrees F. and bake and mop for about 20-30 minutes or until done.
If baking and then finishing on the grill, When grill (gas or charcoal) is heated, place unwrapped ribs on oiled grill, brush with sauce; cook and turn every five minutes until cooked through, about 15-25 minutes.