For this cook I am using a pellet smoker and hickory pellets. You can use what ever cooking method you like.

set your smoker at 250 degrees and let it come up to temp.

meanwhile I got two racks of baby backs. Cut them into individual bones.

I seasoned them with croix valley bbq dry rub (sweet heat or you can use your favourite rub) Make sure to get all sides.

removing the membrane is optional I don’t tend to remove it as it will render during the cook. You can be the judge

arrange the meat on the cooking grate and cook for about 1.5 hours or until

Internal temp hits 165-170F degrees internal . Flipping meat every 20 minutes for even cooking.

remove from smoker and place in a tinfoil pan covering with cubed butter (1 stick or 6-9 tbsp) 2-3 tbsp of croix valley bbq dry rub (sweet heat) or ur favourite rub and 1.5 cups of croix valley bbq sauce (pitmaster’s bold) or your favourite bbq sauce wrap with tinfoil and return to smoker for another 45-60 minutes.

enjoy