• 3 Slabs Baby Back Ribs (~8 lbs.)
• 1 c. KC Combo BBQ Rub
• 1 c. The All-American BBQ Sauce
• 1 Stick Butter (cut into 9 equal sections)
• 1/2 c. Apple Juice
• 1/2 oz. Bourbon

Optional

• Mustard (binder)

Night Before (optional)

1. Slather with Mustard to make binder for seasoning.
2. Coat all slabs of ribs with KC Combo and place in fridge.

Day Of:

1. Preheat smoker to 225-250F.
2. Once preheated, place ribs on rack with the rib side down (meat side up).
3. Smoke for 3 hours.
4. Pull ribs from smoker. Place 3 slabs of Butter on tinfoil and place ribs, meat sidedown, on butter. Finish wrapping but leave hole to pour Apple/Bourbon Mixture into. Wrap in second layer of foil. Place wrapped ribs (meat side down, rib side up) onto smoker.
5. Smoke for 2 hours.
6. Pull Ribs and unwrap. Place Ribs back on smoker (meat side up) and baste with The All-American every 15 minutes for an hour.
7. Pull and rest for 5 minutes.
8. MUNCH MUNCH MUNCH
   

• This is called the 3-2-1 method. 3 hours on smoke, 2 hours wrapped, 1 hour basted. These will make FALL OF THE BONE.
• For a little more bite, I do 3-1-1 OR you can smoke them unwrapped for 5 hours, spritzing every 30 minutes after the first 3 hours of smoking
• SPRITZ: 1/2 c. Water, 1/2 c. Apple Juice, 1/2 c. Apple Cider Vinegar
• Try Surf's Up for the seasoning instead of KC Combo!
• Try with Lowcountry Gold Mustard BBQ for a different flavor profile

1. What internal temp do I go to?

Generally, I don't temp ribs. That is super common practice for both Spare Ribs and Baby Backs. The temp will usually be around that 200F mark, though.