Prep Time:	1 hr
Cook Time:	5 hrs

Rub Ingredients (double if cooking 2 racks):

• 1/4 cup dark brown sugar
• 1/2 cup white sugar
• 1/2 cup paprika
• 1/4 cup garlic powder
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp smoked green (chipotle) chile
• 1 tsp black pepper, freshly ground
• 1 tsp white pepper
• 1 tbsp tandoori spice

• 1 to 2 racks of baby back ribs, back membrane removed (may be difficult to do with baby back ribs, use paper towel to get a hold of the membrane)

1. Cut each full rack of ribs in half.
2. Salt ribs 12-24 hrs before (dry brine).
3. Bring smoker to between 225-275 F, e.g., using hickory or cherry wood.
4. Apply thin coat of yellow mustard.
5. Apply generous rub.
6. Smoke ribs until bark forms (3 hrs).
7. Optionally mist with apple cider vinegar or water as they cook.
8. After bark has formed, remove from smoker and place in foil with:
   • a generous sprinkle of brown sugar
   • a light drizzle of orange blossom honey
   • thick misting of Parkay
   • another light coating of the rub
9. Wrap tightly in foil and place back on smoker until toothpick yields a gentle toothy feel when poking near the rib bones (2 hrs).