| Prep Time | 1 hour |
| Cook Time | 5 hours |
| Servings |
people
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Ingredients
RUB
Instructions
HEAT smoker to 250ºF with 2 cherry wood logs and 1 hickory wood log.
LAY baby back ribs onto a tabletop or work surface lined with aluminum foil. Generously season with rib rub and
allow to sweat for 30 minutes.
PLACE ribs in smoker bone side down and generously spray every 30 minutes with a mixture of 1 cup apple juice and 1 cup apple cider vinegar, roughly burning 1 log of wood per hour. After about 2-3 hours, pick up the ribs and hold them in the center. If the rib bows, wrap in foil, if the rib is still firm and holds a straight line continue to cook, checking every 30 minutes.
TRANSFER ribs to a double cut piece of aluminum foil and drizzle 1 tbsp honey and 1 tbsp of apple juice per rack and place meat side down. Wrap in foil and return to smoker to finish cooking. Ribs should fall of the bone when bitten into, but not when picked up.
GLAZE with your favorite BBQ sauce and serve.
|
Ingredients
RUB
|
Instructions
HEAT smoker to 250ºF with 2 cherry wood logs and 1 hickory wood log.
LAY baby back ribs onto a tabletop or work surface lined with aluminum foil. Generously season with rib rub and
allow to sweat for 30 minutes.
PLACE ribs in smoker bone side down and generously spray every 30 minutes with a mixture of 1 cup apple juice and 1 cup apple cider vinegar, roughly burning 1 log of wood per hour. After about 2-3 hours, pick up the ribs and hold them in the center. If the rib bows, wrap in foil, if the rib is still firm and holds a straight line continue to cook, checking every 30 minutes.
TRANSFER ribs to a double cut piece of aluminum foil and drizzle 1 tbsp honey and 1 tbsp of apple juice per rack and place meat side down. Wrap in foil and return to smoker to finish cooking. Ribs should fall of the bone when bitten into, but not when picked up.
GLAZE with your favorite BBQ sauce and serve.
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