Sweet (Kiss) & Spicy (Slap) Dry Rub Ribs!
The Seasoning
Mustard (binder)
Prep Work
Start with 2-3 racks of baby back ribs. First thing you gotta do is remove that silver skin membrane from the bone side - slide a butter knife under it and peel it off with a paper towel. This step's crucial for tender ribs that don't chew like rubber.
Pat those ribs bone dry, then coat them generously with the Kiss & Slap spice. Work that seasoning into every nook and cranny, both sides. Wrap in plastic and let them sit in the fridge overnight if you can swing it, but at least 2 hours minimum.
The Smoke
Fire up your smoker to 225°F using hickory or apple wood - I prefer a mix of both. You want that thin blue smoke, not the thick white stuff that'll make your ribs bitter.
Place ribs bone-side down on the grate. Here's the key: maintain that 225°F temperature religiously. Baby backs typically take 5-6 hours, but you're cooking to feel, not time.
The Process
For the first 3 hours, just let them smoke naked - no wrapping, no spritzing, just pure smoke penetration. After 3 hours, you can start checking for color and bark development.
Around hour 4-5, test for doneness by picking up the rack with tongs at one end. The meat should crack slightly but not break completely. When you can slide a toothpick between the bones like butter, they're ready.
Final Touch
Let those ribs rest for 15 minutes before slicing. Cut between every bone with a sharp knife. The meat should have a beautiful smoke ring and pull back from the bone about 1/4 inch.
Serve them dry to show off that perfect bark, or sauce on the side for folks who want it. These ribs should be tender enough to bite clean off the bone but still have some chew - not falling apart like pot roast.
That's how you make ribs that'll have folks talking for weeks.