Baby back ribs are delicious! When you smoke them right and combine it with a sweet and tangy sauce they are out of this world. when I smoke baby back ribs I use cherry wood and I preheat my smoker to 225 degrees.
While the smoker is preheating I prep my ribs. I start first by trimming the fat on the underside. Once that is complete I take a 1/4 cup of yellow mustard and brush the mustard evenly across the entire slab. Then I toss on my seasoning of choice and rub it into the meat so it blends with the mustard creating a pasty texture.
I add the ribs to my smoker and cook for 5 hours. After the second hour of cooking I take a spray bottle full of apple juice and spray the ribs down. I repeat this every hour for the reminder of the cook time.
The ideal ribs will be tender and juicy, but still hug the bone a little bit. If you pull your ribs from the smoker and they start to fall apart as you lift them out you have cooked them a little too long.
My friends over at Cider Scene recommend Seattle cider semi dry for ribs smothered in sweet and tangy sauce and Cherry anthem cider if you use a spicy sauce to dip your ribs into.
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