Remove the Membrane: Flip the ribs so the bone sides are facing up. The key to tender ribs is to remove the membrane (the thin, white silver skin). Slide a butter knife under the membrane to lift a corner, then grab it with a paper towel for a non-slip grip and pull it off. It may come off in one piece or several.

Apply the Binder & Rub: Pat the ribs dry. Slather a thin layer of yellow mustard or olive oil all over the ribs. This helps the rub adhere. Generously season the entire rack, covering the meat side and bone side with your BBQ rub.

Preheat Smoker: Preheat your smoker to 225°F (107°C). Whether you’re using a pellet grill or a charcoal smoker, set it up for indirect cooking.

Smoke for 2 Hours: Place the seasoned ribs directly on the smoker grate, bone-side down. Let the smoke the ribs for 2 hours, undisturbed.

Prepare the Foil: After 2 hours, remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Place a rack of ribs on each sheet.

Add Moisture: Pour about ½ cup of apple juice or a mix of ribs with apple cider vinegar over each rack. This is crucial for keeping them moist.

Wrap Tightly: Wrap the ribs tightly in the foil, ensuring a sealed packet so the steam cannot escape. Place the wrapped ribs back on the smoker, meat-side down.

Cook for 2 Hours: Let the wrapped baby back ribs in smoker cook for another 2 hours.