Ingredients

• 3 rackss pork baby back ribs
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.25 cups barbecue sauce , such as KC Masterpiece Original

Instructions

1. 1 Place 3 fist-sized chunks of wood in a smoker according to manufacturer's directions. Preheat the smoker to 250 degrees F (121 degrees C).
2. 2 While wood burns down, combine salt, black pepper, garlic powder, onion powder, chili powder, and cumin in a bowl; apply to both sides ribs.
3. 3 Once thin blue smoke appears, place ribs in the smoker, bone-sides down; smoke for 2 hours.
4. 4 Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices; continue smoking for 1 ½ hours more.
5. 5 Remove foil; continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbecue sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition per serving