Awardwinning Pitmaster Melissa Cookston shows you how to smoke baby back ribs on her Pit Boss Pellet Grill.

In this recipe, Melissa uses her Memphis Dry Rub:
1.5 cups Turbinado Sugar
1/3 cup of Paprika
1/4 cup Chili Powder
1/3 cup Kosher Salt
1 tsp Black Pepper
1 tsp Ground Cumin
2 tsp Dry Mustard
1.5 tsp Cayenne Pepper
2 tbsp Granulated Garlic
1 tbsp Onion Powder

1. Smoke at 250°F for 2 hours.
2. Wrap in tin foil with brown sugar, Memphis Dry Rub applied front and back along with honey and apple juice.
3. Place back on the grill at 250°F for about 2 hours.
4. Ribs are ready when the meat pulls nicely from the bone.

Pork Loin Back Ribs aka Baby Back Ribs are cut above the loin muscle located on the back of the pig. The ribs are shorter and more tender than their spare rib counterparts. People who prefer baby backs also like the thickness of the meat compared to spare ribs. All in all, think of baby backs as short and stocky while spare ribs are long and lean.

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