The first thing that you need to do to get started on your smoked baby back ribs is to prepare the bbq dry rub spice mix.
You need to mix the light brown sugar, chili powder, paprika, ground cumin, mustard powder, and salt in a small bowl.
Make sure that there are no lumps in the mixture and they are all mixed well.
The next step is to coat the entire dish with the pork rib rub.
However, the mix in its current state is dry, and will most likely fall off the meat.
To get it to stick onto the meat, you need to rub the entire surface of the meat with a lemon.
Make sure that it is moist in every part before you start to put your spice mix.
Rub the mix well into the meat and make sure that every piece of the meat is covered evenly.
If it isn’t, the meat, once cooked will taste uneven, with certain parts tasting strong, while others are left bland.
During this step, you can sit back and relax because all you need to do is place the meat onto a large baking pan and leave it in the fridge for around two hours.
If you want the flavor to sink into the meat and if you are prepping your meat well in advance, keep it in the fridge overnight to get the most flavor out of it.
You need to set up your grill with wood or whatever another alternative you choose.
Wood does work the best since it helps give the meat that good old smokey flavor.
But before you set your wood ablaze, add the chopped apple to it.
This adds a little bit of additional flavor to the meat and helps elevate the taste of the dish. Let your grill heat up.
The approximate temperature that you can start cooking at is around 250 degrees.
Half an hour before you are ready to cook your meat, remove it from the refrigerator so that it can get to room temperature.
By now, the spice rub should be set well onto the meat.
In a spray bottle, add some apple juice, Worcestershire sauce, and vinegar. Shake this up well and make sure that the liquids are mixed adequately with each other.
Before you place your ribs on the charcoal grill, you need to moisten it up with a little bit of vegetable oil.
You can apply this with a brush to make sure that the meat doesn't stick to the grill and gets cooked well.
Place the ribs on the grill, with the bony side of the piece facing down.
It’s now time to break out that spray bottle and spray the entire piece of meat with the liquid mix that you have made.
Once again, be sure to cover the whole surface of the meat to prevent the meat from being flavorful only on one part, and bland on the other.
Smoke ribs for a total cook time of one hour, but don’t eat the ribs just yet, as there are still a few more steps that you need to do before you are done!
Open the grill and change the wood chips that are the smoker.
The smoking wood by now would have lost its flavor, and changing it up makes it so that the meat can cook at the most optimal rate.
Don’t forget to also add the apples for that extra woodland flavor.
You will once again have to repeat the process that you did when you first put in your baby back ribs.
Start off by once again lubricating the grill with vegetable oil so that it doesn't stick to the grill.
Place the meat on the grill, this time, with the bones facing upwards so that the meat is pressed down onto the grill.
Bring out your spray bottle once again and cover the entire surface with the mix that you made.
Make sure that it is spread evenly across the entire surface to avoid getting an uneven flavoring.
Close the grill once again, and let it cook for one hour.
Four hours to cook in total - this is how long to smoke baby back ribs.
After you have let both sides cook for one hour each, you have to repeat the entire process of cooking them again.
Make sure that both sides have been cooked for at least two hours to prevent your meat from being too uncooked.
At the end of smoking meat of the ribs should be dark brown. You may notice that the meat is starting to shrink away from the bones.
After you have cooked your meat for about four hours, remove it from the grill and transport it onto a serving or baking dish.
Let it sit for around five to ten minutes depending on the outside temperature before you slice it up and get ready to serve it.