The first time I made oven baked "bbq" pork & beef ribs with a 16 ingredient spice rub which I learned from the barbecue connoisseurs was not the way to go.

For the second time I purchased a Char-Broil smoker box and whipped up some tasty hickory smoked pork baby back ribs with a simple 4 ingredient spice rub.

The second time worked out so well that I decided to stick to that recipe but with an experimental twist to the smoker box fillings.

I gathered up the 5lbs of Kirkland pork loin back ribs that I bought at Costco for $17.21, the hickory smoking wood chips, the smoker box, a collection of spices, BBQ sauce, and a beer.

I first started by preparing the smoker box which will be responsible for adding the highly coveted smoky BBQ flavor.

My experimental smoker box fillings included the normal hickory wood chips and some beer for them to soak in.

Then I added Kraft bbq sauce, black pepper, paprika, ground coriander, onion powder, chili powder, ground cumin, crushed red pepper, and garlic powder.

I'm sure the BBQ pros are shaking their heads now, but I thought adding all those extras to the smoker box might give my ribs that extra kick of smoky flavor.

Next I placed the fully packed smoker box directly on top of the Charmglow propane grill's far right burner.

Then I put the water pan on the top rack and filled it to ensure that the humidity inside the grill would stay high throughout the cooking process to ensure that my ribs would come out moist and tender.

But first we have to remove the membranes from the underside of the ribs using a paper towel and a butter knife.

I've read that anywhere from 190 to 225 F is a good range for slow cooking barbecue ribs.

To keep the ribs from getting too much direct heat I placed them on a wire rack and an aluminum oven liner sheet.

Once I saw that the smoker box was bubbling, and the heat was in the "low and slow" range, I put the ribs on the left side of the propane gas grill.

Only the far right burner was on to heat the smoker box.

Then I slathered on the Kraft Hickory Smoke BBQ sauce (not pictured) and let it caramelize for about 10 minutes.

My friends, who had been patiently waiting poolside all afternoon, devoured all the ribs directly off the grill in less than 5 minutes.