Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil wrapped smoking wood with poked holes will suffice.
Served with roasted potatoes and steamed broccoli.
Preheat your smoker to 180 degrees Fahrenheit using applewood.
Take the membrane off of the back of the ribs if your butcher hasn't already done so (tutorial)
Cover both sides of the ribs heavily in your barbecue rub, and let sit at room temp for 30 minutes.
Place the ribs bone down (meat up) on your smoker, and let smoke at 180 degrees Fahrenheit for 3 hours.
Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and add it on the meat side (butter is optional).
Wrap your ribs in the tin foil and place them back on the smoker at 225 degrees Fahrenheit for 2 hours.
Take your ribs out of the foil and place them bone down (meat up) on your smoker.
Apply a generous helping of your barbecue sauce to the ribs once every 30 minutes for an hour (twice).
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Take out of smoker and cover in tin foil, allow to sit for 10-30 minutes before serving.
Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.