smoky baby back ribs

1/2 cup packed dark brown sugar
coarse salt and ground pepper
1/4 cup Cajun seasoning
3 Tablespoons smoked or sweet paprika
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon ground mustard
2 racks baby back pork ribs (about 2 1/2 pound)
Chipotle sauce below
Chipotle sauce:
stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo and 2 Tablespoons honey

1. Depending on how the butcher has trimmed the ribs. There may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.

2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use, (store in an airtight container, up to a month.) Working with one rack at a time, lay a large piece parchment lined foil on a work surface, place rack on parchment and liberally coat boat sides with rub.

3. Fold foil and parchment around ribs, crimping the edges together to form a packet.

 4. Preheat oven to 300F Place rib packets on a ribbed baking sheets. Bake until a knife can pierce meat with no resistence 2 to 2 1/2 hours.

5. Remove rib from oven. Heat broiler, Unwrap ribs, place on sheets and brush with chipotle sauce.