I had Tony the Butcher at Stater Bros cut two fresh racks of ribs for me. He left so much meat on the bone I could only eat four.

Roasted them in the oven at 280� for 3 1/2 hours on a cookie sheet, covered in foil, but left one side slightly open to vent.

Removed from oven, poured off grease, and deglazed cookie sheet. Salted ribs with Kosher salt, sprinkled black pepper, and covered them with ground Chipotle from Smart and Final.

Trasferred meat to 225� covered charcoal grill, and basted ribs with the gravy. Covered ribs loosely with foil and roasted for another hour.

Last fifteen minutes, glazed ribs with honey, then KC Masterpiece.