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.
using baby back ribs (remove membrane is optional) use mustard as a binder and apply your favourite bbq rub to both sides. I am using Croix valley bbq dry rub Kansas city rub,
place the meat on the rack meat side up.
I love spritzing the meat, I am using a 1:2 ratio of water and Italian dressing but you can choose what ever spritz you wish. Spritz meat every half an hour.
after 2 hours or internal temp hits 165 degrees remove meat and place in a tinfoil. On your tinfoil place 3 cubes of butter dust with your favourite rub and 2-3 tbsp of bbq sauce (using Croix valley Carolina city bbq) and spritz, flip the slab and do the same on the other side. Close tinfoil tight and return meat back on the rack meat side down this time for another 1 to 1.5 hour or until fall apart tender.
Remove from smoker let it rest for 10-15 minutes and enjoy
