Cooking

1. Preheat your smoker to 250 degrees.

2. Prepare the baby back ribs by removing the membrane from the back of the racks. This can be done by loosening a corner with a knife or your fingers, then using a paper towel to grip and pull the membrane off.

3. Season the ribs with garlic pepper rub on on both sides.

4. Place the ribs on the smoker bone side down. Leave to smoke for 2 hours.

5. In a small bowl, whisk together the honey, soy sauce, hot sauce, minced garlic, olive oil, smoked paprika, and cayenne pepper, to create the glaze.

6. After 2 hours, start brushing the glaze onto both sides of the ribs, using a basting brush. Let ribs smoke for another 45-60 minutes before basting again. Repeat this process a couple times.

7. The ribs are done when tender and reaching an internal temperature of 145 F – 200 F. Give the ribs one final glaze before removing. Allow a 3-minute rest.