My son called Sat afternoon and asked what's for dinner cause he and his girlfriend wanted to join us. So we smoked 3 racks of baby back ribs (7 lbs croyovac from Sams).
I had just made a rub I've used before from Paul Kirk's book called "Andy's Rub", specially made for ribs. My son's name is Andy, that's why I originally tried it. Mixed half Andy's Rub with half John Henry's Pecan Rub, pulled the membrane off the back of the ribs, slathered the ribs with mustard, applied the rub concoction and threw the ribs (full slabs laying on the grates, bone down) into the smoker at 250* for 3.5 hrs. Used about 5-6 oz. of hickory. Opened the smoker door just once to check the ribs. Didn't spray the ribs this time with apple juice. Once they were done, I foiled and toweled them for about 15 minutes while we prepared the rest of the dinner. Two sauces on the side--Maui Onion BBQ Sauce and Bone Sucking Sauce.
They turned out great. Mouth watering taste, pull off the bone. Ate most of them "as is" with just the rub, but tried a little bit of the sauces. The Bone Sucking Sauce was very good, but the Maui Onion BBQ Sauce was definitely not made for ribs. I think it would be good with grilled chicken, but not ribs.
Got a call just before 3:00 pm, and we were eating delicious, smoked ribs at 7:00 pm. Thank you Cookshack. It doesn't get easier than that, even with a little bit of time constraint.
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