Buffalo Baby Back Ribs

Remove thin membrane from the back of ribs. Rub ribs with cut lemon; set aside.

In a small bowl combine buffalo wing mix garlic powder black pepper and cayenne. Sprinkle seasoning over ribs and pat in. Cover ribs with plastic wrap. Chill in refrigerator for 1 to 3 hours.

Soak 2 cups hickory wood chips in water for at least 1 hour. Set up grill for indirect cooking over medium heat. Let ribs stand at room temperature for 30 minutes.

Drain wood chips. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place ribs on rib rack on hot grill over drip pan (or place ribs bone sides down directly on hot grill). Cover grill. Cook for 2 to 2 1/2 hours. Rotate ribs around rack every 30 minutes. If using charcoal add 10 briquettes and a handful of soaked wood chips to each pile of coals every hour. If using a gas grill add a handful of soaked wood chips to the smoke box every hour.

About 20 minutes before ribs are done remove ribs from rib rack and place meat sides down on grill. Generously brush with wing sauce; stack ribs over drip pan. Cover and cook for 10 minutes. Turn ribs; brush with additional wing sauce and restack. Cook 10 minutes more or until tender. Remove from grill; cut into portion sizes.

Serve hot with extra wing sauce blue cheese dressing and celery sticks (optional). Makes 4 servings

INDOOR METHOD: Prepare ribs as directed. Preheat oven to 350 degrees F. Place ribs bone sides down on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs uncovered for 30 to 45 minutes more or until tender turning and brushing occasionally with wing sauce during the last 20 minutes of cooking. Serve as directed.