Baby Back ribs have been my favorite type of ribs for a long time. Today I am smoking 2 racks that we purchased for $13 total. They needed to be cooked by today, but that was alright by me. Starting with the ribs, I have learned that it is important to remove the membrane from the ribs. This is not a difficult thing to accomplish but it takes a little effort. I use a butter knife and start at one end and get underneath the membrane and a bone. Once you get enough to grab with your hand, it can be remove in a sheet as pictured.

Today, I used shelf available seasoning for the ribs, I sprinkled onion powder, garlic powder, black pepper and paprika on both sides of the ribs.

Since I want to go low and slow, I used the minion method. Using some charcoal from my last smoke, I lit approx 30 new pieces in the chimney starter and added on top.

I assembled the smoker and lined the water pan with foil for easy cleanup and left it empty. I squeezed the ribs on the top rack and added cherry wood to the smoker. Throughout the cook I maintained a temp between 225 and 250.

Here they are approx 4 hours in.  The recommended method is a 3-2-1. 3 hours in the smoke, 2 hours wrapped in foil and 1 hours back in the smoke.

 

 

 

 

Because of busy schedule I plan to do the second phase for 1.5 hours. Here is where the magic happens, I have added honey, brown sugar and a small amount of water.

 

 

 

 

after 1.5 hours and when they were removed from the foil

 

 

 

 

After another .5 hours in the smoker to finish

 

 

 

 

Cut and ready for serving. I must admit these were the best tasting ribs I have ever prepared. Great smoked flavor, great color, and no sauce required.