Ingredients:

  • ¼ cup (60 g) brown sugar
  • ¼ cup (60 g) paprika
  • 2 tablespoons (30 g) garlic powder
  • 2 tablespoons (30 g) onion powder
  • 1 tablespoon (15 g) chili powder
  • 1 tablespoon (15 g) salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) cayenne pepper (optional, for heat)
  • 3 pounds (1.4 kg) baby back ribs (about 2 racks)
  • ½ cup (120 ml) barbecue sauce (your choice)

Instructions:

  1. Remove the membrane from the back of the ribs and pat ribs dry with paper towels.
  2. In a mixing bowl, combine all dry rub ingredients and mix well until fully combined.
  3. Coat ribs evenly with the dry rub, massaging it into the meat and let the ribs sit for at least 30 minutes.
  4. Preheat the smoker to 225°F (107°C) and fill the hopper with your choice of wood pellets.
  5. Place ribs in the smoker, bone side down, and smoke for 3 hours.
  6. After 3 hours, remove ribs from the smoker, wrap them tightly in aluminum foil and return to the smoker for 1-2 more hours.
  7. Unwrap the ribs, apply barbecue sauce liberally, and place back in the smoker for an additional 30 minutes.
  8. Use a meat thermometer to ensure the internal temperature of the ribs reaches at least 190°F (88°C).
  9. Remove ribs from the smoker and let them rest for 10 minutes before slicing and serving.