Fall-Off-The-Bone Baby Back Ribs

Method

1. Flip each rack bone-side up and slide a butter knife under the thin silverskin membrane at one end, then grab it with a paper towel and peel it off completely for tender ribs.

2. Spread a thin layer of yellow mustard over both sides of the ribs as a binder.

3. Mix the brown sugar, paprika, salt, pepper, garlic powder, and onion powder, then season both sides of each rack evenly.

4. Set up your smoker for indirect heat at 225 degrees F and add wood chunks for clean, light smoke.

5. Place the racks bone-side down directly on the grate and smoke uncovered for 3 hours (the "3" in 3-2-1).

6. Lay out two large sheets of foil, and on each place a bed of the wrapping brown sugar, pats of butter, and a drizzle of honey, then set a rack meat-side down on top and wrap tightly.

7. Return the wrapped ribs to the smoker and cook for 2 more hours; this steams them tender (the "2").

8. Carefully unwrap the ribs, which will be hot and steamy, and place them back on the grate meat-side up.

9. Brush the tops generously with barbecue sauce and cook uncovered for a final 45 to 60 minutes to set the glaze into a sticky lacquer (the "1").

10. Check doneness by lifting a rack with tongs from one end; it should bend and the surface should crack slightly, and the internal meat temperature should read about 200 to 203 degrees F.

11. Rest the ribs for 10 minutes on a cutting board so the juices settle.

12. Slice between the bones into individual ribs and serve with extra sauce on the side.

Cooking times vary by equipment -- cook to temperature and to taste.