Prep Time - 30 mins
Cure Time - 1 hour
Cook Time - 6 hours
Brown Sugar - 1/2 cup (packed)
Chili Powder - 2 tablespoon
Smoked Paprika - 2 tablespoon
Ground Cumin - 4 teaspoons
Mustard Powder - 2 teaspoons
Kosher Salt - 4 tablespoons
Pickup your favorite type of baby back ribs from your local store. Before you put your rub on your ribs, you want to remove the silver membrane from the bottom side. Removing the membrane will help your rub get into the bottom side of the meat.
Add all of your rub ingredients into a bowl and mix them throughly. You can double or triple the recipe for the amount of ribs that you have. I like to have a full layer of rub on both the top and bottom of the ribs. Once the rub is on, wrap your ribs in some plastic wrap and put it in the fridge for at least an hour.
Get your smoker ready by putting your favorite Smoke Baum pellets into it. I prefer either mesquite or hickory. Pre-heat your grill to 180 degrees. Once it reaches temperature put your ribs on (after removing the plastic wrap of course) meat side up and smoke for 3 hours.
Pull your ribs off the smoker and wrap them tightly in some aluminum foil and place them back on the grill for another 2 hours. Before putting the wrapped ribs back on, increase the grill temperature to 225 degrees.
At this point you can make a decision if you want to add some barbecue sauce or not. Since I have a nice rub on mine, I typically don't add any sauce. If you are going to add sauce, carefully open the aluminum foil and brush the sauce of your choice on both side. Close to the foil and let it cook for another hour. If you don't want to put any sauce on, increase the last step to 3 hours from 2.
At this point your ribs should be done. Take them off the grill, slice them up, and enjoy!