Set smoker to between 225°F and 265°F with apple wood. Most ribs can be bought in a heavier rack with about ¼ inch additional meat trim over the ribs. These are ideal for a juicy high value rib experience.
Remove the membrane from the bottom side of the rib rack. Rub ribs in Lawry’s® Chipotle Cinnamon Rub. Smoke for up to 3 hours or until bones protrude and when twisted are somewhat loose from the meat and internal temperature is about 190°F. Chef’s Tip: Some BBQ Pitt Masters will baste ribs in a blend of fruit juice and Cattlemen’s BBQ Sauce, wrap them and allow them to rest for up to an hour. Grill the whole rack to order.
