Smoked Babyback Ribs

Ingredients

1 Tbsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp parsley
1 1/2 tsp paprika
1 1/2 tsp pepper
1 1/2 tsp thyme

2 lb Baby Back Ribs

2 cups broth or apple juice
1-2 cups BBQ sauce

Directions

1. About an hour before putting ribs on the smoker, which is about 7 hours before you want to eat, prep your rack of ribs by rinsing and then patting dry. Remove the membrane on the back or cut through between each bone. 

2. Skip step #2 entirely if your rack of ribs is in a bag that says it contains up to X% added solution or if you choose to use a premade pork rub. Coat your rack of ribs with a coarse ground salt. Skip this step entirely if your rack of ribs is in a bag that says it contains up to X% added solution. 

3. Grind all the spices in a spice grinder and sprinkle over the ribs but don't cover very thickly, you should have some extra spice mix. Put in an aluminum pan and cover with plastic wrap. Place in the fridge until ready to smoke.

4. About 6 1/2 hours before you want to eat, preheat the smoker to 225°F. Take your ribs out of the aluminum pan and set the pan aside for later. Place the ribs, membrane side down on the smoker. Make sure you have a water pan filled with water inside the smoker as well.

5. After about 3 hours, pour 2 cups of water or juice into your aluminum pan, and put the ribs in the pan

6. Baste the top of the rack of ribs with BBQ sauce every 20-30 minutes for about 3 more hours, covering tightly with foil each time you finish basting.

7. Enjoy these tender, fall of the bones, finger licking ribs!