Two rules of thumb I use is good quality meat from a butcher and consistent cooking temperature. When you follow this it will turn out every time.
Step 1: Picking the meat
I get my thick baby back ribs straight from the butcher, notice the nice color this shows that this is a very fresh cut of pork.
Step 2: Removing the membrane
Before adding you add the rub on the back of the ribs. To start I take a butter knife and slowly insert it near one of the end bones. You need to be careful since there is two membranes. The thicker outer one is the one you need to remove and the thinner one needs to stay on to help hold the meat together. Once you get a larger piece take a piece of paper toweling and grip the membrane and it will pull up with ease.
Step 3: Adding the Rub
You can buy rubs but why I make my own with fresher ingredients because if you are taking the time out to make this do it right.
1 Cup Dark Brown Sugar
½ Cup Paprika
2-½ Tbsp. Coarse Black Pepper
1-½ Tsp. Chili Powder
1-½ Tbsp. Garlic Powder
1-½ Tbsp. Onion Powder
1 Tsp. Cayenne Pepper
2 Tbsp. Kosher Salt
add plain yellow mustard as the binder to the ribs, add a good amount of the rub on the ribs and let it sit for 10-15 minutes so it has a wet look before turning it over and coating the other side.
Step 4: Preping the smoker
I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start soaking my peach wood.
Step 5: Placing on the smoker
Place the ribs on the smoker, make sure the ribs are not touching. Add the lid and cook at 225 degrees F for 5-6 hours. Adding wood once a hour.
1. DO NOT OPEN THE LID
2. CONSISTENT TEMPERATURE
Step 6: Half Way Point
After 3 hours on the smoker flip the ribs.