Smoked Baby Back Ribs

Baby Back ribs are the go to, simple rib for any backyard BBQ. Cook them low and slow and, of course, on a Yoder Smoker. Here's the recipe:

Rub

• 8 tablespoons dark brown sugar, tightly packed

• 3 tablespoons sea salt

• 1 tablespoon ancho chili powder

• 1 1/2 paprika

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground white pepper

• 1 1/2 teaspoon cayenne pepper

• 1/2 teaspoon chipotle pepper

• 1/2 teaspoon Old Bay Seasoning (make your own Old Bay equivalent here)

• 1/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

Ribs

• Get the membrane, sometimes called silver skin, removed from the back of the ribs

• Put ribs on baking sheet backside up

• Squeeze yellow mustard on the ribs for water, it won't add much if any flavor

• Sprinkle with Olive oil

• Coat heavily with rub

• Rub mustard, olive oil and rub into meat

• Flip ribs over and repeat on top side

• Put them in fridge and let them sit for 4-24 hrs to absorb salt and seasoning from rub

• Get smoker to 225 degrees

• Smoke for 1.5 hours

• Crank up the heat to 250 for 3 more hours (4.5 hours total)

• Remove, cut and serve (with or without sauce)