These are the second set of smoked ribs I did this summer. These were dry rubbed the night before then smoked for 2-3 hours over cherry and mesquite. Then wrapped an put back in the smoker for 1 hour. Last they were unwrapped and baked in the oven for an hour or until they reached 175 meat temp. The classic smoker is 3-2-1 but these baby back ribs don't need as long in fact they would be dried out if smoked too long.
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