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Baby Back Ribs, Smoked to Perfection

"I like smoked ribs which are buttery and crisp on the outdoor, moist and tender on the interior, and stay on the bone. This is a variation of the famous 2-2-1 approach for smoking baby returned ribs."

Ingredients :

3 racks pork child back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
1/four cup barbeque sauce (along with KC Masterpiece® Original), or to flavor

Instructions :

Prep : 10M	Cook : 12M	Ready in : 4H40M

Place 3 fist-sized chunks of wood in a smoker and warmth to 250 levels F (121 tiers C).
While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both facets of the ribs.
Add ribs to the smoker, bone-aspect down, as soon as a skinny blue smoke appears. Smoke for 2 hours. Wrap ribs gently in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 stages C).
Remove foil and hold to smoke till meat is soft but nonetheless remains on the bone, approximately 1 hour more, brushing lightly with barbecue sauce inside the final 15 mins. An immediately-examine thermometer inserted into the center ought to read a hundred forty five degrees F (63 levels C).

Notes :

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