INGREDIENTS:

• 2 racks of pork baby back ribs (about 4-5 pounds) 
• 2 tablespoons of brown sugar 
• 2 tablespoons of paprika 
• 1 tablespoon of garlic minced 
• 1 tablespoon of onion minced 
• 1 tablespoon of ground cumin 
• 1 tablespoon of chili powder 
• 1 tablespoon of kosher salt 
• 1 teaspoon of ground black pepper 
• 1 teaspoon of cayenne pepper (adjust for heat preference) 
• 1 cup of apple juice (for spritzing) 
• 1 cup of your favorite BBQ sauce, mixed with 2 tablespoons of honey and 1 tablespoon of apple cider vinegar for the glaze 

INSTRUCTIONS:

1. Remove the membrane from the back of each rack. Combine the brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, salt, black pepper, and cayenne pepper in a bowl. Rub this mixture all over the ribs. 
2. Preheat your smoker to 225°F (107°C), using wood chips of your choice (hickory or applewood are great options). 
3. Place the ribs in the smoker, meat side up. Smoke for about 3 hours, spritzing with apple juice every hour to keep them moist. 
4. Remove the ribs from the smoker and wrap them tightly in aluminum foil, adding a little apple juice inside the foil packet for moisture. Return to the smoker and cook for an additional 2 hours. 
5. Mix your BBQ sauce with honey and apple cider vinegar. Unwrap the ribs and apply the glaze. Return the ribs to the smoker, uncovered, and cook for another hour, or until the glaze is sticky and the ribs are tender. 
6. Allow the ribs to rest for about 10-15 minutes before slicing. Serve with additional BBQ sauce if desired.