1 slab pork baby back ribs
DRY RUB:
1/4 cup Essence of Emeril
1 tablespoon Ancho chile powder
1 tablespoon New Mexico chile powde
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 or Tabasco -- or to taste
1 teaspoon Hickory Flavor Liquid Smoke

RIBS: Using a small sharp knife, remove the thin membrane from the bony side of the slab of ribs ( I begin at the middle, carefully cut the membrane across, then loosen it using the knife and your fingers. Gradually pull off each side with your hands).

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 slab of ribs cross wise into 2 pieces, following the line of the bone as you cut. Wrap each 1/2-slab in double-thickness foil, sealing very tightly across the top and at both ends. Refrigerate about 24 hours.

SAUCE: In a small bowl, combine all sauce ingredients; mix thoroughly.

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 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 300 degrees F. Place unopened packets of ribs on a shallow baking pan and bake about 2 hours. Remove the pan from the oven and increase the oven temperature to 400 degrees F. Very carefully peel back foil from the ribs. Brush liberally with sauce, return the pan to the oven and cook 15-25 minutes, or until ribs are cooked through. Serve immediately with additional sauce on the side.