Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

　　

Ingredients

1/2 rack baby back pork ribs

　　

For the rub:

1 cup guajillo chile powder

　　1 cup kosher salt

　　3/4 cup black pepper, cracked

　　1/2 cup ground cumin

　　1/4 cup fresh rosemary, finely chopped

　　1/4 cup fresh thyme leaves, finely chopped

　　1/4 cup garlic powder

　　1 cup white sugar

　　

Special equipment:

Hardwood chips or chunks, preferably whole pecan wood

　　

Prepare the grill for indirect heat:

Step 1

If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.

　　

Prepare the ribs:

Step 2

Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

　　

Prepare the rub:

Step 3

In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.

　　

Step 4

Generously season ribs with the mixture, rubbing onto both sides of the rack.

　　

Step 5

Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.