Babyback Ribs

For the first time since my 8 months in the dorms at UCD (Beckett Hall, RIP) back in '86 and '87, I am living without a BBQ and it is killing me. Even when I lived in crappy little apartments, I had the ability to place a BBQ outside the door or on a patio. I now live on the eighth floor of a large building. I have no balcony just a bunch of windows that open 6 inches each. I am BBQ-less.

On a recent trip to Safeway I picked up a rack of babybacks. They were on sale. The men in my family can't resist a food sale. I now must attempt to braise the ribs and then finish under a broiler. Not a bad way to make ribs, just not my way. A far cry from a deliciously slow smoke with a nice dry rub. The tantalizing aroma of apple wood chips smoldering on a bed of charcoal.

Can I add wood chips to the oven? Wouldn't it be funny if I set off the smoke alarm in the building and forced 8 floors of people out into the cold.

I'll give it a shot in a day or two.