Baby Back Ribs

Ingredients

• 2 racks baby back ribs
• Yellow mustard (binder)
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Apple or cherry wood chunks
• BBQ sauce (optional, last 20 min only)

Method

1. Remove the membrane from the bone side of each rack. Use a butter knife and paper towel for grip.
2. Apply a thin coat of mustard as a binder. Season both sides generously with the dry rub.
3. Set the pit to 225–250°F. Add apple or cherry wood for a sweeter smoke profile.
4. Place ribs bone-side down. Smoke for 3 hours without opening the lid unnecessarily.
5. After 3 hours, wrap each rack in foil with a small splash of apple juice or butter. Return to the pit.
6. Cook wrapped for another 1.5 to 2 hours, then begin checking tenderness. Ribs often become tender around 195–203°F, but feel makes the call. Whole pork must reach at least 145°F followed by a 3-minute rest.
7. Unwrap and return to the pit for 30-45 minutes to firm up the bark. Apply sauce in the last 20 minutes if using.