Instructions: Heres how we smoke baby back ribs at our deli/bbq. Tablespoon would be a good measure for 1 or 2 slabs.

Turn ribs with bone side up. Slip a screwdriver under the membrane on one of the middle ribs, and raise the membrane up enough to get your finger under it. Lift up and pull the entire membrane off. The importance of this step is two- fold; it lets the Rub penetrate both sides of the ribs and allows any fat under the membrane to render out during the smoking process

(although baby backs are leaner than spareribs anyway.)

Sprinkle rub liberally on both sides of the ribs and PAT it in = dont rub. Smoke with hickory, oak, apple, or any combination at 225 F. for about 2 1/2 to 3 hours, depending on how well your smoker holds temperature. When a two-tined fork placed into the meat between a couple of the center ribs will twist (and start to separate the ribs) easily, they are done.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.