Low-and Slow Baby Back Ribs

            Low-and Slow Baby Back Ribs
3 slabs baby back pork ribs
Barbecue Rub
Apple juice
Vinegar Sauce

Rinse and pat ribs dry.  Remove thin membrane from back of ribs by slicing into it with a knife and then pulling.  (This will make ribs more tender and allow meat to absorb smoke and rub.)
Sprinkle meat generously with Barbecue Rub.  Massage rub into meat.  Wrap tightly with plastic wrap, and chill 8 hours.
Preheat oven to 250°. 
Cook in Dutch oven at 250° for 6-8 hours, until fork tender. 
Remove ribs from oven, baste generously with Vinegar Sauce.
Grill on barbecue at 350° for 15 minutes.  Remove from grill, and let stand 10 minutes.
Cut ribs into 3-inch rib sections, slicing between bones.
Yield:  6 servings.

            Barbecue Rub
1 cup firmly packed brown sugar
½ cup garlic powder
½ cup kosher salt
½ cup paprika
2 T onion powder
1 T dry mustard
1 T Creole seasoning
1 T chili powder
1 T ground red pepper
1 T ground cumin
1 T ground black pepper

Stir together all ingredients in a bowl.  Store in an airtight container.
Yield:  about 3 cups

            Vinegar Sauce
2 cups apple cider vinegar
½ cup white vinegar
½ cup apple juice
¼ cup firmly packed brown sugar
1 T kosher salt
½ T black pepper
½ tsp ground red pepper
½ tsp paprika

Place all ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 15 minutes.  Chill until ready to use.  Reheat, if desired.  Yield:  about 4 ½ cups.