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Dip wood shavings in cold water. Remove the meat from the fridge at least an hour before cooking it and let it reach room temperature. Remove the membrane at the bottom, so the rub will penetrate the meat: insert a blade under the membrane, lift it up and tear it, grasping it with kitchen paper. Chop the spices and mix all the ingredients for the rub. Spread it on the ribs.
Light the embers in the BBQ and get ready for indirect cooking. Create a void in the center of the embers and fill it with an aluminum tray with water. Place the wet wood shavings on the embers, close the lid and, as soon as the smoke appears, place the cutlets over the area without embers. Close the lid.
The cooking time depends on the thickness of the ribs: for the “baby ribs” it is three 3 hours and the ideal temperature is 120 ° C. Open the lid as little as possible, the only exception is to sprinkle the chops every hour with a mixture of vinegar and apple juice.
During the last 30 minutes, brush the BBQ sauce, unless you prefer it “dry”. After 3 hours, check the ribs: they are cooked to perfection if, pulling the bone, it detaches from the meat. Cut them and eat them immediately.
