re: Smoked Baby Back Ribs

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.