The 3-2-1 Method for cooking perfect ribs in the pellet smoker!
up to 3 racks babyback ribs
1–2 cups apple cider or apple juice (or chicken or beef broth)
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon pepper
1 tablespoon kosher salt
1 tablespoon cumin
2 tablespoons brown sugar
2 tablespoons garlic
2 tablespoons onion
Preheat pellet smoker to 225 degrees. Combine all rub ingredients and set aside.
Place ribs on a work surface. If needed, remove membrane on the bottom by inserting a knife between the bone and the membrane and then pull the membrane off. It helps to grab it with a paper towel for grip! Some ribs come with the membrane already removed.
Squirt a zig-zag of mustard over each one and rub into a thin layer. Sprinkle on dry rub (you may not use it all) on both sides.
Place ribs in smoker and cook for 3 hours. Remove and place on a couple (or a few) overlapping sheets of heavy duty foil. Pour apple cider over ribs and wrap everything securely in foil.
Cook for 2 hours.
Remove ribs from foil and gently place back in smoker. Brush on bbq sauce and cook for a final 1 hour. You may brush with additional sauce one more time during the hour if desired.