SMOKED BABY BACK RIBS

Start with a fresh, newly purchases rack of baby back ribs. Freshness is essential for optimum results; ribs should not be purchased more than 2 days before cooking and should never have been frozen.

Prepare your baby back ribs for the smoker, the night before. Rinse them with cool water, removing the membrane from the back of the rib rack. You can do this easily using a lobster fork or knife. If you are planning on hanging the ribs on a hook, do not remove the membrane. Instead, puncture it a significant number of times, so the seasonings and smoke can be absorbed easily into the meat of the pork.

Pat your baby back ribs dry with paper towels and apply your preferred rib rub. A great one used by many competing rib masters, includes a mixture of the following ingredients, followed by a liberal application of Dijon mustard. The mustard flavor is cooked away, but helps your rib rub's seasonings to absorb into the pork's rib meat.

Country BBQ Rib Rub
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon salt

After applying your rib rub, wrap baby back ribs in plastic wrap and refrigerate overnight. The salt and seasonings will tenderize the ribs, as well as add flavor.

The following day, remove your baby back ribs from the refrigerator and allow to reach room temperature (this usually takes about 30 minutes.)

Prepare your smoker, building a heat source that will be on the opposite side of where your ribs are placed. Consider adding your own unique mix of wood chips for a more flavorful smoky taste in your ribs. Hickory and apple woods are recommended, as well as mesquite in minimal doses; this is a very strong wood and can turn the smoke to a bitter taste if used in large doses.

While it's not necessary to baste, or mop, a fresh, correctly prepared set of baby back ribs, you may want to use one to ward away dryness. Consider using apple juice for a light effect. Simply spray or mop on every 20 to 30 minutes. You preferably want to spray your baste since "mopping" sauces or bastes can potentially remove your rib rub seasonings. Particularly if you have used a mustard rib rub, you can usually use a baste of some sort without having to worry about losing your seasonings.

If you are planning to use BBQ sauce, it is recommended that you only apply this after having removed the ribs from the smoker, or just before. Sauce can burn your ribs, simply because they are loaded with sugars that burn easily (sugar burns at 265 degrees Fahrenheit/ 129 degrees Celsius.) Plus, you want to avoid ruining a perfect rack of Smoked baby back ribs with the taste of charred sugar.

Plan on having your baby back ribs on the smoker for no less than 4 hours; longer if you want more flavor.

When you're ready, pull your baby back ribs from the smoker and be prepared for plenty of compliments for your efforts!

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