Sweet and Spicy Ribs

I found a nice recipe in Gourmet's Grilling magazine and can't wait to serve it to my family tonight. The total time from start to finish is 5 1/2 hours so start early unlike me today, so dinner will be a little later than normal!

Make a rub: 2 Tbsp. of packed dark brown sugar, 2 Tbsp of paprika (not hot), 1 1/2 tsp. chipotle chili powder, 1 1/2 tsp. ground cumin, 1 tsp. ground allspice, 2 2 lb. racks of baby back ribs and 3 cups of BBQ mop (which is a sauce).

Whisk together brown sugar, spices, 1 1/2 tsp. salt, and 1/2 tsp. of black pepper in a small bowl. Line an 18 by `3 by 1 inch heavy-duty baking sheet with a double layer of foil, then oil foil. Arrange ribs in pan and rub all over the spice mixture. Marinate, meaty sides up, covered and chilled, 2 1/2 hours. Bring ribs to room temperature, about 30 minutes. Put oven rack in middle position and preheat oven to 350 degrees. Cover pan tightly with boil and bake for 1 1/4 hours. Remove foil. Prepare grill for cooking over indirect heat with medium-hot charcoal (medium heat for gas).
Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath (or shut off the burner), reserving pan juices, and cook, covered with lid, baste generously with pan juices and BBQ sauce turning over and rotating ribs every 10 minutes (over indirect heat), until tender and browned. Very yummy. There was a "mop sauce" to go with this, but I didn't dig it. Fulls Eye BBQ Sauce is nice to baste ribs in.