re: Smoked Baby Back Ribs

I have a MB electric smoker and I do baby backs fairly often. I remove the membrane and coat them with a little yellow mustard then rub them with Jay D's sweet and spicy rub and put them in the refrigerator overnight.

I smoke them at 225 using apple or cherry chips. I don't use a thermometer on baby backs. You can tell when they are done by looking for the meat to start to recede from the bones and then picking them up with tongs and looking for the meat to crack/separate from the bones. It will take 5-6 hours. I don't wrap or sauce.