Ingredients

• Baby Back Ribs
• Salt
• Pepper
• Maggies Sauce
• Paprika
• Cumin
• BBQ sauce ( Optional )

Directions

1. Remove ribs from packaging and place in a sheet pan with concaved side up.
2. Remove the thin membrane which covers the rib bones.  You can typically grab the membrane from one end and peel it off in one motion.  
3. Sprinkle a lite coat of salt over the back side of the ribs.
4. Flip the ribs over so that the concave is down.
5. Sprinkle a thin coat of salt over the ribs.
6. Sprinkle a thin coat of black pepper over the rib.
7. Pour a thin layer of Maggie’s sauce over the ribs and massage in by hand.
8. Sprinkle an even coat of paprika over the ribs and pat in by hand.
9. Sprinkle an even coat of cumin over the ribs and pat in by hand.
10. The optimal smoking temperature to maintain for ribs is 200 – 225 degrees.
11.  When the smoker has reached the optimal temperature, place ribs directly on the grill of the smoker.
12.  Allow to smoke for 3 hours without peaking.  After 3 hours, open the smoker and verify the meat is just starting to pull back from the bones.  This is the point where you will add the optional BBQ sauce.  Once the ribs havee been sauced, wrap the ribs completely in aluminum foil and allow to cook in the smoker for another 3 hours at 200 – 225 degrees.

Notes

1. The thin membrane does not have to be removed and to us adds flavor; however, rib snobs say it has to be removed… Your choice…
2. Use this recipe for spare and St. Louis ribs. 
3. The most important step with smoking ribs is that if you smoke them for 3 hours you must foil for 3 hours.  If you smoke them for 2 1/2 hours then foil for 2 1/2 hours.  
4. Never apply BBQ sauce in the beginning.