Serves: 5
Prep time: n/a
Cook time: 4-6 hours
Total time: 6 hours

3 racks pork baby back ribs
2 cups dry rub (see above)
Recommended wood pellets: fruit woods combined with Hickory and Alder

Rinse the ribs in the sink and pat dry with a paper towel.

The next step is key; there is a silver skin or membrane on the concave side of the ribs. This needs to be peeled off. Start by scoring the membrane on one of the rib bones in the middle of the rack. Use a paper towel to get a hold of the skin and peel it back. Once the ribs have been rinsed and peeled they are ready for rub.

Apply the rub liberally to both sides of the ribs. If you are doing multiple racks, stack them on top of each other then wrap in plastic wrapping.

Place in a pan or a cookie sheet to keep your refrigerator clean. Leave overnight.

Remove the plastic wrap from the ribs and separate each rack.

Place ribs on the grill convex side up and turn smoker on to "High Smoke."

Camp Chef makes a great rib rack that will allow you to fit more racks of ribs on the grill.

If you like sauce on your ribs, baste them towards the end of your smoking.

When the meat pulls away from the bone, the ribs are done. This should take about 6 hours, depending on external temps, meat size and grill temperature.

Remove and let it rest for 10-15 minutes before eating.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Pulled Pork
Baby back Ribs
Smoked Turkey
Smoked Pizza
Smoked Brisket
Smoked Salmon