Baby Back Ribs

By arthurlemay

With both a dry rub and a wet mop, these baby back ribs have a lot of good taste.

Ingredients

• 2 racks pork ribs, about two pounds each
• Honey
• Dry rib
• Wet mop
• FOR THE DRY RUB
• 4 teaspoons white sugar
• 4 teaspoons brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons celery salt
• 2 teaspoons granulated garlic
• 1 teaspoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon granulated onion
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• FOR THE WET MOP
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 1 tablespoon red pepper flakes
• 1 bottle Harpoon summer beer

Details

Preparation time 60mins
Cooking time 300mins

Preparation

Step 1

Mix all the ingredients for the dry rub and store in an airtight container.

Remove the membrane from thecback of the racks of ribs(membrane can be removed easily by gripping it with paper towels and pullingvoff). Coatcthe ribs, front and back withvthe dry rub. Wrap with plastic wrap and let sit for 1-2 hours or overnight. Start the fire (using hickory or oak). Smoke the ribs in a covered smoker for approximately 4 hours. After smoking for 2 hours, start basting with the mop every 20-30 minutes. Fifteen to 20 minutes before the ribscare done, cover the ribs with a coat of honey.