Loin Back ribs in the smoker with apple wood.

The store had loin back ribs on sale @ buy one get one free.  I believe loin back ribs are also called baby back but these had longer, more curved and meatier bones than I expected. (I am not complining)  With the discount, they were only $10.50 per rack. 

Prepare ribs by wiping dry, remove silverskin, rub all over with yellow mustard, sprinkle with rub, wrap in plastic wrap and them with foil and refrigerate overnight. 

Heat smoker to 225 to 250, add ribs and smoke for an hour, moisten with apple juice.  After another hour, remove ribs to foil, brush with melted butter and honey mixture.  Seal tightly in foil and put back in smoker for another two hours.  Remove from wrap, lightly brush with BBQ sauce and put back in smoker for another 30 minutes to set the sauce.  Serve.

I used apple wood in the smoker along with charcoal.

The rib rub I used was 

                                2 tablespoons sugar 

                                1 tablespoon packed brown sugar

                                1 1/2 teaspoons garlic powder

                                1 1/2 teaspoons chili powder

                                1 1/2 teaspoons paprika

                                1 1/2 teaspoons cumin

                                1 teaspoon salt1 teaspoon onion powder

                                1 teaspoon white pepper

                                1 teaspoon black pepper

The BBQ sauce was

 Sweet Baby Ray's Sweet and Spicy.

I served it with corn relish, potato salad and baked beans.

CORN RELISH makes about 5 pints

two 1-lb. cans yellow whole kernel corn, drained

two 1-lb. cans tomatoes, drained

1 Cup chopped unpeeled cucumber, (1/2 large)

1 1/2 Cups chopped onion (1 large)

1/4 Cup sugar

2/3 Cup cider vinegar

1 teaspoon EACH mustard seed, celery seed, salt.

Mix all ingredients in large kettle.  Bring to a hafd boil,  Remove form heat, ladle at once into hot sterilized jars.  Seal.