Baby Back Ribs Smoker. Place on the smoker, and smoke for about 2 1/2 hours, spritzing with apple cider or apple cider vinegar every 45 minutes. Place ribs in smoker and cook for 3 hours.
Remove the membrane on the back side of the ribs with a knife and paper towel. There is such a thing as too much smoke. Check the temperature of the ribs and spritz apple cider vinegar.
1 tablespoon of kosher salt Fold the foil layer around the ribs, being careful to form a tight seal. Ribs almost always take more than 2 hours to smoke.
Rub generously with dry rub. Then remove the silverskin or thick membrane from the back of the ribs by gripping the edges and working your way around the outside, under the membrane, with a butter knife or your finger. Place the seasoned ribs on the smoker and close the lid.
Check the temperature of the ribs and spritz apple cider vinegar. Smoke at 285ºf (140ºc) for approximately 4.5 hours. Then, pull it off entirely.
After 2 hours, remove ribs from the smoker and wrap in. Liberally cover ribs on all sides with desired seasoning, salt, and pepper. 1 rack baby back ribs.
Insert the probe horizontally into the center of the meaty section of a rack of ribs, avoiding the bones. Remove the membrane on the back side of the ribs with a knife and paper towel. Place meat side down and using a sharp slicing knife cut between each bone.
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