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Smoked

Baby-backs

Ingredients

1 slab of baby back Ribs
Ralph or Conley’s rub (see rubs)
Heavy foil
Lagniappe

2-2-1 method of smoking

Remove the membrane from the ribs and remove any large pieces of fat

Rub the ribs down with some liquid smoke or mustard to serve as a base for
the rub

Give the ribs a good coating with your favorite rub; I like a sweet rub myself.
Place in a refrigerated area overnight for the rub to season up the ribs before
smoking

Remove the ribs from the refrigerator, place on your smoker racks bone side
down and allow them to come to room temp and begin to dry to the touch
before putting into the smoker.

Set your smoker for about 225-240 with a pecan or apple type wood and
apply the smoke to the ribs for 3 HOURS

Remove the ribs from the smoker, wrap in heavy foil and place back in the
smoker for 2 HOURS, during these two hours you do not need to worry
about the smoke. This stage of the process merely allows the ribs to
tenderize. If you do not like your ribs “fall off the bone” reduce this stage of
cooking to about an hour.

Stoke up your wood and remove the foil packets from the smoker, unwrap
the ribs and place them back in the smoker for 1 HOUR. If you want sticky
ribs now is the time to start adding your favorite sauce, however I think you
will find serving your sauce on the side will work better and produce a nice
“bark on the ribs” (Ribs are done at 180)

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