Smoked Baby Back Ribs

Weber Grill Restaurant Recipe

2 pounds Hickory wood chunks
10 pounds Hardwood lump charcoal + more charcoal as needed
4 racks Baby back ribs (about 28 oz each)
1/3 cup Ballpark mustard
2/3 cup Weber BBQ spice mix
1 up Your favorite BBQ sauce (if desired)

Start 6 pounds of charcoal (using the chimney starter). When it is fully lit, pour it into the bottom rack of the Smokey Mountain smoker. Top with another 4 lbs of raw charcoal and leave alone until the raw charcoal gets fully lit, too.

While you are waiting for the charcoal to light, peel the back “skin” off the pork ribs. Use the tip of a knife to get underneath the membrane and pop enough to get a good grasp. Use a dry paper towel to grab the membrane corner and pull it off the ribs, almost as though peeling a banana peel. If you are lucky, it may come off in one piece. If not, pop another corner up with a knife and peel the rest off.

Once the ribs are cleaned, rub each side with 1 tablespoon of mustard (each side) all over. This will be the “glue” that keeps the spices on the rib during the cook. Season the ribs on both sides with 1 tbsp of the BBQ spice mix (each side) in an even layer. Place a few of the hickory wood chunks on top of the charcoal and assemble the smoker.

Place the ribs in a rib rack and close the lid on the smoker. Smoke at a temperature range from 225 to 275 degrees until they are cooked through and tender. This should take 4 to 5 hours. You will need to replace the charcoal 1 or 2 times, depending on the weather. When you do need to replace the charcoal, light about 3 large handfuls with a chimney starter. When lit, remove the ribs from the smoker, add the charcoal, let the ash settle and then replace the ribs and continue smoking.

Check the ribs for tenderness by “flexing” them after 4 hours. When they are pretty flexible and have nice color, they are ready. Baste them with your favorite BBQ sauce and grill them over high heat to caramelize the sugars. Serve hot. Makes 4 racks.