Step 1

Add the kosher salt, garlic powder, onion powder, black pepper, ground cumin, brown sugar, and sweet paprika to a small bowl. Mix the rub ingredients together until well blended.

Step 2

Rub the rack of ribs with olive oil (the oil helps the dry rub penetrate the meat more fully). Then spread the dry rub generously over the front, back and sides of the ribs for a well-balanced flavor. *If time permits, let the ribs marinate for at least a half hour before placing them in the smoker. This gives the rub time to soak into the skin and meat. It also gives the meat time to come to room temperature before beginning the smoking process. This helps the meat cook more evenly.

Step 3

Preheat the smoker to 250 degrees.

Step 4

Put wood chips in the smoker tube. Use your favorite flavor of wood chip, I used Mesquite for my smoked baby back ribs.

Step 5

Place the ribs bone side down on a smoker rack of your preheated smoker, and let them cook for 2 hours.

Step 6

After 2 hours, remove the ribs from the smoker and wrap them in aluminum foil.

Step 7

Return the foil-wrapped ribs to the smoker and cook for an additional 2.5 hours or until a meat thermometer instered into the thickest part of the ribs reaches an internal temperature of 200 degrees.

Step 8

When the ribs are ready, remove them from the smoker and carefully open the foil.

Step 9

Slather the meaty side of the ribs with your favorite bbq sauce (or try my semi-homemade barbecue sauce) and return them to the smoker for an additional 30 minutes.

Step 10

Remove Ribs and allow to rest for 10-15 minutes.

Step 11

Cut and serve.