Baby back ribs, done the 3-2-1 way. Comes out good, real good, let’s make this every weekend good. Trust me, you won’t be sorry you made these. They are every bit as good as the picture makes them look.

Serves: 2 (easy to scale, add more racks of ribs)
Time: 7 hours start to finish

Mise en Place
STAPLES RUBS
1 cup ketchup 1 recipe rib rub #2
1/4 cup apple cider vinegar MEAT
2 tbs worcestershire sauce 1 rack baby backs
1 tbs lemon juice
1 tbs dijon mustard
2 tbs brown sugar
1 tsp cumin, toasted and ground fine
1/2 tsp cayenne
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp soy sauce
apple cider vinegar, for spritz

Equipment
1 smoker, 225
1 saute pan
1 spritzer
1 pastry brush

Directions
Step Action
1 trim those ribs
2 rub those ribs
3 fiddle with the smoker till it’s ready
4 put those ribs on
5 fill spritzer one part cider vinegar, one part water
5 wait 1 hour, then spritz every 3 minutes till you hit the three hour mark
6 meanwhile, mix ketchup with the rest of the stuff in the saute pan
7 heat on high till bubbly, then kill heat and cover with foil
8 once the ribs have cooked 3 hours, get out a big piece of foil (or two next to each other) and spritz them down
9 lay the ribs onto the foil and the close up tightly. if there is a tear, wrap another piece of foil around it to close.
10 put ribs back on smoker, raise temp to 275, and cook 2 hours
11 evac ribs from foil and put back on smoker. warning, there will be alot of juice.
12 using the pastry brush, paint sauce on top of the ribs.
13 smoke 1 additional hour
14 evac ribs to cutting board, let rest 15 minutes
15 slice between bones and serve