Ingredients

• 2 baby back ribs racks
• 1 jar Panola Spicy Sweet Jalapeno Peppers
• 16 ounces Panola BBQ Sauce (one jar)
• 1 tablespoon ground mustard
• 1 tablespoon ground cumin
• 2 tablespoons kosher salt
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 2 tablespoons dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon freshly ground black pepper

Directions

Mix all the dry ingredients together in a small glass bowl to create the spice rub.

Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.

Soak the wood chips in water for 1 hour before grilling.

Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.

Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Remove ribs from the grill and place them on a sheet of aluminum foil. Top each rack of ribs with 3 ounces of Panola BBQ Sauce and chopped Spicy Sweet Jalapeno Peppers. Wrap up in the foil and cook, about 1 more hour.

You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F.