Wonderful baby back ribs

I've made good ribs before.  But these are great!  I found the recipe on weber.com, the Weber Grills people.  Weber created this recipe for using with a charcoal grill.  I adapted it to use in my smoker.

Rather than their rub, I used a rub I get at Stuart's Spices on Clinton Avenue here in Rochester.  It's called Hog Rub and it's excellent.

I followed Weber's recipes for the sauce and mop.  Here they are:

Sauce

3/4 cup unsweetened apple juice
1/2 cup ketchup
3 tablespoons cider vinegar
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Note:  Weber's recipe includes 1 teaspoon of molasses.  I didn't have any so left that out.

Mop

1 cup unsweetened apple juice
3 tablespoons cider vinegar
2 tablespoons unsalted butter
2 tablespoons bbq sauce (from above)

For the sauce and the mop recipes, bring both to simmer in separate saucepans and set aside.

The night before, or early on the day of smoking, rub the ribs generously with Hog Rub.  Put in the refrigerator.  Remove the meat and let it sit at room temperature an hour before going into the smoker.

Prepare the smoker and when ready, place the meat in it.  Keep the temperature below 250.  I used hickory chips over the hot coals for this, replacing them about every half hour or so.  (Soak the chips in water before putting them in the smoker.)

At about the one and a half hour mark in smoking, mop the meat.  Repeat several times till the meat is almost done.  For ribs, when the meat begins to pull away, exposing the bone about a quarter of an inch, it's done.

Before removing the meat from the smoker, brush well several times with the sauce recipe.  I left these two in the smoker a little more than 3 hours.

Enjoy!