BBQ Pork baby back Ribs

IF the ribs have a membrane, it must first be removed … Do not Skip this part!!

IF you have time … Sprinkle both sides ofribs with light brown sugar – refrigerate for a couple of hours orovernight.  (This will form a stickysyrup that will help the rub stick to the meat).

Prepare your smoker to cook in-direct –temperature around 140C with some apple or whisky barrel wood.

Just before you’re ready to cook, apply rubto both sides of the ribs and pat in gently. Put into the smoker and cook for 2 hours.   Remove the ribs from the smoker and wrap(bone side up) with foil in a loose pouch with some liquid such as cider orapple juice, seal the pouch to stop any steam escaping.  Put back into the smoker for a further hourat 150C. 

Check the ribs are cooked by how soft theyare, they should be pliable and bend easily without breaking, at this pointopen up the pouch to expose the top of the ribs, turn them so that the meatside is facing up and coat with your favourite barbecue sauce, return to thesmoker until the glaze is set and sticky (around 5-10 minutes).

Remove from the smoker and serve.