Name: Smoked Baby Back Ribs
Ingredients: 1 full slab pork ribs; 2 tbsp. brown sugar; 2 tbsp. smoked paprika; 2 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. kosher salt; 1 tsp. black pepper; ½ tsp. cayenne pepper (optional); 1 cup barbecue sauce; 2 tbsp. apple cider vinegar; Yellow mustard (optional binder)

1

Preheat the smoker to 225°F. Remove the membrane from the back of the ribs, then pat dry with paper towels.

Tip: Fruit woods like apple or cherry add a subtle sweetness that pairs perfectly with pork ribs.

2

In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Coat the ribs with a thin layer of yellow mustard if desired, then season generously on both sides with the dry rub.

3

Place the ribs bone-side down directly on the smoker grates. Smoke for 3 hours, maintaining a steady temperature of 225°F.

Tip: Avoid opening the smoker too often to help maintain consistent heat and smoke circulation.

4

Remove the ribs from the smoker and place on a large sheet of butcher paper. Brush with your choice of barbecue sauce mixed with a splash of apple cider vinegar, then wrap tightly.

5

Return the wrapped ribs to the smoker and cook for 2 additional hours, until the ribs are tender.

6

Carefully unwrap the ribs and brush with another layer of barbecue sauce. Place the ribs back on the smoker uncovered for 30–45 minutes to allow the sauce to caramelize.

7

Let the ribs rest for 5–10 minutes before slicing between the bones. Serve warm on a Chinet Classic® platter and enjoy (with plenty of Chinet Classic® dinner napkins)!