Getting some #babybackribs on the #campchefsmoker this morning. Patted them dry, pulled the membrane off, hit them with some @frenchs yellow mustard and then some of that @bbqguys rub. I like to let them sweat a little and the. Hit them again with a bit more rub. Got the pellet grill up to about 250 degrees and letting them roll for several hours.



Smoked these baby backs low and slow yesterday. They took about 6 hours at 250 degrees. I’m really happy with how they came out. I seasoned one wrap with BBQGuys Memphis Rub and the other with my own rub.