First-Timer'S Baby Back Ribs - cooking recipe

Ingredients

2 (2 -2 1/2 lb) baby back rib racks
1/2 cup barbecue sauce
Rub
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons onion powder
2 teaspoons mustard powder
1/2 teaspoon celery seed, crushed in a mortar and pestle
Mop Sauce
3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons Bourbon or 3 tablespoons apple cider
3 tablespoons soy sauce

Preparation

If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.
Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water.
Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat.
For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use.
Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4\".
Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.
Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.