• Baby Back Ribs (however many racks you desire)
• Olive oil, mustard or hot sauce (or any binder you prefer)
• Your go-to BBQ seasoning (we used Lane’s Brisket Rub)
• Your go-to BBQ sauce (we used PS Cherry Bomb Sauce)
• Moisture to finish (beer, apple juice, water/apple cider vinegar are all good choices)

1. Remove ribs from packaging and pat dry
2. Add a binder to your ribs- you can use yellow mustard, olive oil, or hot sauce. This helps your seasons adhere to the meat.
3. Season the ribs liberally- we used Lane’s BBQ brisket rub which is an all purpose rub with salt, pepper, garlic, and paprika.
4. For the smoker: Place the ribs on your preheated smoker at 250°-275°. Smoke until the ribs reach 190° internal temp. Baste with PS Seasoning Cherry Bomb and leave on the smoker for another 20 minutes to allow the sauce to tack up. Remove and serve. Total cook time for these racks was about 4-4.5 hours. Wrapping the ribs in foil halfway through the cook will speed up the cooking process.
5. For the grill, once the ribs are seasoned, sear the racks meat side down for about 5 minutes. Once the ribs have a nice char, wrap them in foil with a little moisture (like beer, apple juice, or water/apple cider vinegar). Lower the grill temperature, and allow the ribs to cook indirectly. Flip the wrapped ribs about every 10-15 minutes. Once the meat starts pulling away from the bones, remove from the foil and baste the ribs. They are done when they reach 190-200° internal temperature. Total cook time for grilling ribs is about 1 hour.