Killer Hogs Baby Back Ribs

marinade

This recipe is for our “sweet & spicy” dry baby back ribs, a personal favorite of ours. Step 1: Removed the membrane off the backside of the ribs (the membrane is nothing but a barrier that blocks the flavor of the rub and smoke from penetrating the meat). Step 2: Get your smoker to a steady temperature of 250. You want a light wood smoke – nothing too heavy. You can use any wood you want, but we like cherry and apple woods. Step 3: Apply a thin coat of yellow mustard to the meat and sprinkle on a good coating of dry …