The Bastey Boys use “two and down” baby back ribs, which means that each rack of 12 or so ribs weighs 2 pounds or less. If you can only find bigger racks, add to your cooking time.
Peel membrane off inside curve of the ribs and discard. Sprinkle Bastey Boys Rib Rub on each side of the racks. Let ribs sit at room temperature for an hour, until they begin to sweat, so the spices penetrate the meat. Meanwhile, prepare your fire and bring the smoker up to your desired temperature (see box). Every hour, flip and baste the ribs. If your smoker has cool and hot spots, rotate your ribs so they cook evenly. After 3 hours, sprinkle 1 more tablespoon of Rib Rub onto each rack. Remember – opening the smoker releases heat, so open it only when you need to flip, baste, and tend the fire. Smoke the ribs about 6 hours, a little more or less depending on the size, weather conditions, and type of smoker. A meat thermometer inserted between two ribs will read 205 degrees F when they’re done, but for the true test, pick them up with tongs and give them a shake. When done, the rack will begin to break apart.
If you like sauce, brush both sides of the ribs with a generous amount and put them back in the smoker for 5 minutes, just enough for the sauce to begin to congeal. Be careful: Most BBQ sauces have a high sugar content and can burn easily. You can also serve the sauce on the side.