I am very excited to now offer 4 quality Rub Seasonings. Years of trial and error has resulted in these delicious flavors. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
Ryne Pearson has showcased my rubs on his YouTube channel 
Pork loin ribs, commonly referred to as “Baby Back Ribs,” are renowned for their exceptional tenderness. Smoking them in a manner similar to St. Louis cut ribs can yield delectable barbecue. While the application of sauce at the conclusion of the cooking process is preferred, it remains optional.
Preheat your smoker to a temperature of 275 degrees Fahrenheit. Today, I will be utilizing a Pit Boss Pellet Smoker (Amazon) powered by Competition Hardwood Pellets (Amazon) and a water pan. The ribs require minimal trimming; remove any hard fat from the meat side of the rack. Remove the back membrane, as it contributes to a more tender bite. Apply a coat of olive oil (Amazon) to the ribs. Season both sides of the meat with BBQ Mild Original and BBQ Sweet Honey Rub Seasoning, with Sweet Honey applied only to the top meat side. Allow the seasoning to adhere for a minimum of 15 minutes or up to an hour, depending on the duration you have available.
Place the ribs meat side up in the smoker and lightly mist them with water approximately 1.25 hours into the cooking process or whenever they begin to feel dry. Smoke the ribs for an additional hour until they attain an internal temperature of at least 170-180 degrees Fahrenheit, using an Instant Read Thermometer (Amazon). This typically happens around 2.25 hours into the cook. Wrap the ribs in two pieces of heavy-duty aluminum foil and a small amount of water or your preferred liquid (broth, juice, etc.) and return them to the smoker. Cook the ribs for an additional 1.25 hour until they reach a tender state, which typically occurs around 203-205 degrees Fahrenheit. Use your Instant Read Thermometer (Amazon) to ascertain the tenderness in the thick portion of the meat between the bones. The meat should be tender and not falling off, even though the bones may be slightly protruding. It is important to note that tenderness is more crucial than the temperature, as it indicates that the meat is fully cooked.
Open the foil wrap and generously apply your preferred barbecue sauce. We typically use Kinders Mild BBQ Sauce (Amazon), then place the ribs back in the smoker and allow the sauce to set for approximately 10 minutes. Remove the ribs from the smoker and allow them to cool. Slice and savor!
