Savor the flavor of expertly smoked baby back ribs paired with a tart and sweet glaze.
Ingredients: 3 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup apple cider vinegar. 1/4 cup yellow mustard. 1/4 cup honey. Smoking wood chunks preferably hickory or apple.
Instructions: The membrane behind the ribs should be removed. To make the dry rub, combine the brown sugar, paprika, kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper in a bowl. Give the ribs a thorough coat of the dry rub, then allow them to sit for at least thirty minutes. Set your smoker to cook indirectly at 225 degrees Fahrenheit 107 degrees Celsius. To give the charcoal a smoky flavor, add the chunks of smoking wood. After positioning the ribs bone side down on the smoker grates, smoke them for three hours. To make basting sauce, combine honey, mustard, and apple cider vinegar. After three hours, cover the ribs with aluminum foil and bast with the sauce. Continue smoking for two more hours. After removing the wrap, bast the ribs once more, and smoke them for one more hour, or until the internal temperature reaches 195F 90C. Slice and serve the ribs after allowing them to rest for fifteen minutes.
Prep Time: 30 minutes
Cook Time: 360 minutes
Cool 97.5