Sugar Maple Smoked Baby Back Ribs

It was a frigid day in Kansas this past Sunday, so what do you do?  Smoke some meat.  This time I smoked a rack of baby back ribs for my family using BBQr's Delight Sugar Maple pellets.  The night before the smoke, I rubbed down a rack of baby backs with some Coon Creek Rub and some extra brown sugar.  Coon Creek has become a staple of mine for ribs and pork butts.  Thanks to my friends at All Things BBQ for recommending this to me early on.  It's been a hit at our house.  Be sure to swing by their store if your in the Wichita area or check them out on-line at www.atbbq.com for all your BBQ supply needs. 

On the day of the smoke, I fired up my Yoder YS-640 pellet grill to 225 degrees.  The ribs get smoked using 2-2-1 method, meaning 2 hours in the smoke, 2 hours wrapped in foil, and 1 hour (or until done) unwrapped and basted with BBQ sauce.  The Yoder was rock-solid during the entire process as usual.  Temperatures held very stable given the cold temps outside.  Here's how they turned out.

I want my baby back baby back baby back...ribs!

Great smoke ring and very moist!

All that was left after all the carnage!  Finger lickin' good ain't just for chicken anymore!

Next weekend, I'm smoking brisket again with a new rub by John Henry.  Stay tuned and I'll share all the meaty, juicy details with you.  Keep on smokin'!