Ingredients:
2-4 Racks Baby Back Ribs
2 TBS. Sea Salt
1/2
cup Brown sugar
1 TBS.
Black Pepper
1 Tbs. Paprika
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Cayenne Pepper
Honey
Recommended wood for smoking:
Apple
Preparation:
Trim excess fat (trim well)
and remove silver skin membrane from the ribs.
Combine all ingredients for
the rub
or sprinkle each liberally
on ribs.
Lay the ribs on wide foil.
Apply honey to both sides of
the ribs.
Apply a generous amount of rub
ingredients to both sides
Wrap the ribs with the foil and let
them stand
in the refrigerator for at least 1 hour to overnight.
Let the ribs sit at room
temperature for 30 minutes.
Ribs can be places directly on a smoker rack or placed on a rack inside a large deep pan.
Place the ribs in the smoker.
Smoke for 1 hour.
Zigzag liquid butter (Parkay) down the center of each set of foil approximately the length of the ribs.
Zigzag honey on top of the butter.
Sprinkle brown sugar liberally on top of the butter.
Place the ribs on top of the mixture meat side down.
Repeat with a mix of the butter, honey and brown sugar on top of the ribs.
Optional: (At this time a little apple juice or chicken broth can be added inside the foil for moisture if needed).
Fold the foil around the ribs sealing tightly.
Set smoker at 250 degrees
Return the wrapped ribs to the smoker (or oven) and cook for an additional 1 hour (no longer), or until the internal temperature of the ribs reaches 160 degrees. Which ever comes first.
Turn off the smoker or oven and let the wrapped ribs remain inside for at least 30 minutes as it cools down.
The ribs can be placed wrapped, in a 170 degree oven to keep warm for up to 1 hour.
Coat both sides of the ribs with your favorite BBQ sauce, cut and serve.