Smoked Baby Back Ribs -- Madness Kingdom

Method

Step 1

Flip each rack of ribs bone-side up. Slide a butter knife under the thin shiny membrane at one end, then grab it with a paper towel and peel it off. Removing this membrane lets the smoke and seasoning in.

Step 2

Pat the ribs dry, then rub a thin coat of yellow mustard over both sides as a binder for the seasoning.

Step 3

In a bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, and onion powder. Sprinkle this rub evenly over both sides of the ribs and press it in gently.

Step 4

Set up your smoker for 225 degrees Fahrenheit. Wait for a thin blue smoke before adding the meat.

Step 5

Place the ribs bone-side down directly on the grate. Close the lid and smoke for 3 hours, spraying with apple juice every 45 minutes after the first hour.

Step 6

Tear off two large sheets of heavy-duty foil. On each, lay down half the butter cut into pats and half the honey. Place a rack of ribs meat-side down on top, then wrap tightly.

Step 7

Return the wrapped ribs to the smoker and cook for 2 more hours. This steams them and makes them very tender.

Step 8

Carefully unwrap the ribs (hot steam will escape) and place them back on the grate meat-side up.

Step 9

Brush a thin, even layer of barbecue sauce over the top of the ribs.

Step 10

Cook unwrapped for 1 final hour so the sauce sets into a sticky glaze. The ribs are done when the internal temperature is about 200 degrees Fahrenheit and the meat has pulled back from the bone tips.

Step 11

Test doneness by picking up a rack with tongs from the center; it should bend and the surface should crack slightly.

Step 12

Rest the ribs for 10 minutes, then slice between the bones into individual ribs and serve.

Tips from the test kitchen

Do not skip removing the membrane, or the ribs will be chewy.
Use a lighter, sweeter sauce so it does not burn during the final hour.

Smoked Baby Back Ribs