Baby Back Ribs in the Smoker

Everyone knows how much I love smoking meat in my Weber Smokey Mountain Smoker.  Whether it is a brisket, chicken, baby back ribs or a pork butt, it is hard to say which is my favorite or which recipe I like the best.

Take Baby Back Ribs - I have several recipes - and they are all delicious.

Today I have Baby Back Ribs in the smoker and my neighbors are enjoying the aroma as much as I am!  Here is the way I am preparing them this time:

Prepare the smoker.  I use the minion method for charcoal.  I throw in 4 or 5 chunks of apple wood.  Put water in the water bowl.

I rinsed the ribs, cut them in half so they would fit into my smoker.  Next I rubbed mustard all over them, somewhat sparingly.  After that, I put a generous portion of Stuart's Spices (stuartsspices.com) Hog Rub and pressed it into the meat.

Now they are ready to go in the smoker.  I adjusted the vents on the bottom to keep the internal temperature of the smoker at 225 to 250 consistently.  These will probably be done in about 5 hours or so.  After 3 hours of smoking, I began spraying apple juice over them once an hour.

I am a big fan of Stuart's Spices here in Rochester - and they do mail orders for out of town customers.  They make their own spices on site so they are fresher than the ones you buy in the store.  I've found that their mixes for smoking meat are as good or better than my tried and true recipes I use.