Don’t forget the moist towelettes when you serve these.
2½ tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon black pepper
3 racks baby back ribs (8 to 9 pounds)
8 cups of your favorite wood chips soaked in water for 30 minutes
Barbecue sauce, optional
In a small bowl mix together the salt, cayenne pepper, chili powder, garlic powder, paprika, dry mustard, and black pepper. Rub on both sides of the ribs. Cover and refrigerate for 2 hours or overnight.
Prepare the smoker by placing 2 cups of the drained wood chips in the smoker pan. Set the temperature at 220 degrees. Lay the ribs on the racks. Add 2 more cups of the wood chips to the smoker box every hour. Cook for 3 ½ to 4 hours. If desired brush with your favorite barbecue sauce. Remove from the smoker and cover with foil until serving time.
Makes 8 servings.
Note: To make the ribs in the oven, place the ribs on a large pan and wrap in aluminum foil. Cook at the same temperature and for the same amount of time you would in a smoker.