3-2-1 Baby Back Ribs

Instructions

1. Prep the Ribs: Remove the thin silver skin on the bone side with a paper towel and a dull knife. Pat dry.
2. Season: Mix TexasBBQRub Original with the Worcestershire sauce. Rub the mixture all over both sides of the rack; let rest 10 min while the smoker comes to temperature.
3. Load the Smoker (3 hrs): Preheat smoker to 225 degrees F (107 degrees C). Add hickory or apple wood. Place ribs bone-side down on the grate. Smoke undisturbed for 3 hours.
4. Wrap (2 hrs): Combine apple juice and melted butter. Lay a sheet of foil on the work surface, place the ribs, and drizzle the liquid mixture over them. Tightly seal the foil packet. Return to the smoker (still at 225 degrees F) for 2 hours.
5. Sauce & Finish (1 hr): Carefully open the foil (watch for steam). Brush both sides with BBQ sauce. Return ribs to the smoker, uncovered, for 1 hour to set the glaze and develop a caramelized bark.
6. Rest & Slice: Remove ribs and let rest 5 minutes. Slice between the bones and serve.
7. Check Safety: Pork should reach an internal temperature of 145 degrees F and rest at least 3 minutes (USDA). Because the ribs are cooked low-and-slow, they will far exceed this, but it's good practice to verify with a probe.