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Mix the brown sugar, paprika, black pepper, oregano, cumin, and cayenne pepper in a medium bowl. Rub the ribs with the salt.
Sprinkle the dry rub evenly over the ribs on both sides and massage the rub into the meat. Wrap the ribs in foil and refrigerate overnight.
Ray Kachatorian
Prepare a barbecue for low heat, about 250 degrees F. Drain the water from the wood chips and set the wood chips in the broiler pan. Place the broiler pan to one far side of the barbecue over the coals or heating source until it begins to smolder. Turn off the heat from under the pan of wood chips.
Meanwhile, remove the foil from the ribs. Lay the ribs on a baking sheet and set the baking sheet directly on the grill over the hot coals or burners that remain on. Close the lid of the barbecue and cook until the meat around the bones is very tender, turning the ribs over once, about 1 ½ hours. It may be necessary to occasionally open the barbecue lid or slightly prop the lid open to regulate temperature from getting too high.
Ray Kachatorian
To make the barbecue sauce:
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until very tender, about 3 minutes. Stir in the paprika.
Ray Kachatorian
Stir in the vinegar then the brandy. Simmer for 3 minutes.
Ray Kachatorian
Add the beef broth and chicken broth.
Ray Kachatorian
Stir in the ketchup, brown sugar, soaked chipotle chilies, Worcestershire sauce, salt, dry mustard, black pepper, and cayenne pepper. Add the apples.
Ray Kachatorian
Squeeze the lemon juice from the lemon into the sauce. Bring the sauce to a simmer over high heat then reduce the heat to medium-low and simmer, uncovered, until the sauce reduces and thickens slightly, stirring occasionally, about 1 hour.
Ray Kachatorian
Once the meat around the ribs becomes tender, remove the ribs from the baking sheet and place the ribs directly on the grill. Or, if desired, keep the ribs on the baking sheet throughout the remaining cooking time for easier clean up.
Ray Kachatorian
Begin brushing the ribs lightly with the barbecue sauce, allowing the sauce to set a bit before applying the next coat.
Continue brushing the ribs with the barbecue sauce, turning as needed and making sure both sides are evenly coated.
Ray Kachatorian
Once the meat pulls away from the bone easily, remove the ribs from the grill. Let rest for about 5 minutes and brush generously with the reserved barbecue sauce.
Cut the rack into individual ribs.
Ray Kachatorian
Grilled New York Strip Steak
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