Ingredients:
5-6 lb pork baby back ribs
RUB
3 Tbsp kosher salt
3 Tbsp brown sugar
Tbsp garlic, granulated
Tbsp onion, granulated
Tbsp cumin, ground
Tbsp chili powder
2 Tbsp paprika, sweet mild
Tbsp chipotle powder
tsp coriander, ground
tsp black pepper
BASTE
2 c apple cider
2 Tbsp olive oil, extra virgin
1 large lemon juice, fresh
1/2 c barbecue sauce
1/2 c jack daniels whiskey
Directions:
1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
2. Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. (If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.)
3. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil