3 racks baby back or spare ribs
Camp Chef Kickin' BBQ Rub
1/2 cup apple juice
1 1/2 Tablespoon mustard
1 1/2 Tablespoon maple syrup
Ingredients for Homemade Glaze
1 cup ketchup
1/2 cup mustard
1/2 cup maple syrup
3 Tablespoons vinegar
1 teaspoon pepper
3 Tablespoons hot sauce (optional)
Prepare the ribs by rinsing and patting dry with a paper towel.
Score the membrane (a.k.a. silver skin) on the concave side of the ribs
Peel it off with a paper towel for extra grip.
Salt ribs and let dry brine for an hour (if desired)
In a spray bottle, mix apple juice, mustard and maple syrup.
In a medium sized bowl, mix all the ingredients for the glaze together and set aside.
Preheat pellet grill or smoker to 225° F or Hi Smoke.
After the ribs have brined for an hour, spritz them using the mixture in the spray bottle.
Completely cover ribs with rub and put in smoker for about 3 hours.
After 3 hours, spread glaze over the ribs and cover them in aluminum foil and continue smoking for another 2 hours.
Finally, remove the foil and cook for 1 hour, spreading more glaze over the top.
The baby back ribs are ready when you can pick them up with tongs, give them a slight bounce and see a large crack on the surface of the meat. If this doesn't happen, you will need to give them more time.