Baby Back Ribs

1. Prepare ribs by peeling the thin membrane off the back of the ribs. This is most easily accomplished by lifting an edge of the membrane with the tip of a knife, then grasping it with a piece of paper towel and pulling firmly. Coat front and back of each rib with yellow mustard and rub in. Then coat and rub the spice rub mixture over the front and back of each rib. Let sit half an hour before placing on the Keg.
2. Prepare the Keg for indirect grilling at 225°F and fill the diffuser kit with water.
3. Place the ribs on the upper rack, leaving room all around for air to flow, close the lid and allow to cook at this temperature for 6–7 hours. Start to check for doneness after 6 hours. By gently pulling between 2 rib bones, the meat will come away from the bone easily when they are ready. When you see that they are getting close to this tenderness, start basting with barbecue sauce. Finish by cooking for another 1/2 hour.

Serves 8–10