For my friend Greg.
I've made these maybe 15 times. They've been great almost every time.
Start with fresh, babybacks. It's much better. Trim off excess meat and pull of the membrane from the bottom of the rack. You'll do this in stages, the first taking overnight, the second taking about 6 hours.
1, In a large roasting pan that can be covered, add about 1.5 gallons of water, 1.5 cups Kosher salt, 1 cup brown sugar, and 4 oz. liquid smoke. The last ingredient is VERY important. Mix it all around and put in the ribs. Cover and put in a fridge for at least 12 hours.
2, Remove the ribs and pour out the nasty liquid. Dry off the ribs with paper towels. Rub a bunch of spice rub into the ribs, front and back, until it's all coated.
SPICE RUB:
Really, this can be anything you want, but I've had good luck with (approximately) this:
1 part paprika
1/5 part salt (or seasoned salt)
2 parts brown sugar
2/5 part mustard powder
2/5 part espresso powder (instant espresso)
a bit of cinnimon, nutmeg, sage powder, orange peel, cocoa powder (if you want)
1 part garlic powder
1 part onion powder
1/5 part fresh ground black pepper
and anything else you want to add flavor to the ribs. Remember, sweet is good, spicy is good, both are better.
3, Turn on oven to 210. Cover bottom in foil and put the rack in the middle. Put the ribs right on the rack, meat side up. Cook for about 6-7 hours.
That's it. Make some BBQ sauce and pass separately. The liquid smoke brine gives the ribs a wonderful smokiness, and the spice rub gives it whatever flavor you want to impart.
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