Serves 4.

From "Weber's Time to Grill," by Jamie Purviance.

• 1 tbsp. coarse salt

• 2 tsp. paprika

• 2 tsp. granulated garlic

• 2 tsp. dried thyme

• 1/2 tsp. ground black pepper

• 2 racks baby back ribs, each 2 to 21/2 lb.

• 1 c. hickory wood chips, soaked in water for at least 30 minutes

• 1 c. prepared barbecue sauce


Prepare grill for direct cooking over medium heat.

In small bowl, mix together salt, paprika, granulated garlic, thyme and black pepper.

Remove membrane from back of each rack of ribs. (Using a dull dinner knife, slide tip under membrane covering back of each rack of ribs. Lift and loosen membrane; grab corner of it with paper towel and pull it off.) Cut each rack crosswise in middle to create two smaller racks.

Season each half rack evenly with the rub. Using eight 18- by 24-inch sheets of heavy-duty aluminum foil, double-wrap each half rack in its own packet.

Brush cooking grates clean. Place ribs on grill over direct medium heat and cook for 1 hour, with lid closed, occasionally turning packets over for even cooking, making sure not to pierce foil.

Remove packets from grill and let rest for about 10 minutes. Carefully open foil packets, remove ribs and discard rendered fat and foil.

Drain and add wood chips directly onto burning coals or to smoker box of gas grill, following manufacturer's instructions. When wood begins to smoke, return ribs to grill, bone side down. Grill over direct medium heat with lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with sauce. Remove from grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.