Smoked Baby Back Ribs

Rub with mustard all over. Coat heavily with rub. Not a seasoning blend but actual rub. Let sit for ~30 min while the smoker is coming up to temp. 250-275 for 2 hours. Layout butcher paper with about 1/4 stick of butter in the middle of it. Coat ribs with brown sugar. Wrap tightly in the butcher paper. Cook for 1.5 hours. Unwrap but preserve the juice. Dust with a light coat of rub and return to smoker for 30 minutes - done. I like sauce on the side, but you could sauce when you wrap. Also cherry is my favorite wood for pork, post oak for more of a texas style.

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I smoke my ribs in a MB as well. I remove the membrane and rub with McCormicks Brown Sugar Bourbon and a little garlic powder. Refrigerate for an hour or up to a day. Smoke with Jack Daniels Oak chips @250-270 until the meat starts to pull back from the bone at the end. I will start testing at that point using the bend method others have mentioned about every 30 minutes or so. Pull when it starts cracking. Place them in a double layer of foil. I add a bit of Apple juice, apple cider vinegar, and Parkay Margarine to the ribs and seal tightly. Then place them in a cooler with towels above and below for about an hour or until we are ready to eat. Go very light on the vinegar, just a splash or so.

Another way is to do the same as above until the meat is ready to take off the smoker. I will fire up my charcoal grill and sear some BBQ sauce on for a different taste and texture profile. Depending on the number of racks, I have been known to do both at once for variety. There are never any leftovers.