At this point, baby back ribs are an annual tradition for us on the 4th of July, this being the third year running. I'll never be able to recreate these for sure, simply because I combined the remains of three different dry rubs from our pantry in order to season the rack. That sort of made it a crap shoot but it turned out good in the end.
The dry rub was applied a couple of hours before throwing these guys on a grill for about 4 hours at 275 degrees. Hickory wood chips thrown on the coals twice in the first hour. Some killer sides with a Carolina sweet cole slaw, grilled corn on the cob, a couple cold ones by the pit and some Riesling to cap off the meal. Happy 4th!