• Start up the electric smoker, add your chosen wood chips to the loading tray, and set the temperature to 250°F.
  

Prepare the Ribs

• Remove the membrane from the back each rack of baby back ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the opposite corner.
  
• If the rack of ribs is too long for the rack of your smoker, cut the rack into two equal pieces down the center of the rack.
  
• Apply a generous amount of BBQ rub to the fronts and backs of each slab of baby back ribs. Its ok to leave some rub leftover to apply more throughout the cook if needed.
  
• Let the rub set on the ribs at room temperature for about 20-30 minutes before putting them in the electric smoker.
  

Prepare the Spritz

• While the rub is setting, mix the apple cider vinegar and water together in a spray bottle.

Smoke the Ribs

• Once the electric smoker is making smoke and up to 250°F, place the ribs on the grates.
  
• Close the door and let the ribs cook for about 90 minutes or until the internal temperature of the ribs reaches 155-165°F, rotating and flipping the ribs occasionally. You can spritz gently as necessary to keep the meat moist if it begins to look dry.
  
• Every 20-30 minutes, check the wood chip tray and dump charred chips and replace with fresh DRY wood chips as needed throughout this first stage.
• While they are smoking, you can prepare your foil and wrapping ingedients.

Wrap the Ribs

• Lay out 2 long pieces of heavy duty aluminum foil or NON-WAXED pink butchers paper on top of each other on the counter, long enough to double wrap the rack of ribs front and back with the two pieces. Repeat with the other half rack if you cut the rack into two pieces.
• Place 3 pieces of butter on each set of aluminum foil, then drizzle with the BBQ sauce.
  
• Place the baby back ribs face down into each pile of aluminum foil and ingredients.
• If you would rather not use the wrapping ingredients listed above, place the ribs in the foil face up and add a small amount of apple juice, soda, or beer to the aluminum foil to add some moisture.
• Wrap the ribs tightly in the double layer of aluminum foil or butchers paper and place back in the electric smoker.
  
• You can turn the smoker up to 275°F at this step to ensure proper breakdown of fat and collagen.
• Cook until the ribs reach an internal temperature of 195-200°F for competition style ribs, 200-210°F for pull off the bone ribs, and 210-215°F for fall off the bone ribs. This may only take 1 to 1.5 hours rather than 2.
• Remove the ribs from the electric smoker using tongs or heat resistant gloves.

Firm and Sauce the Ribs

• Carefully remove the ribs from the foil and save the juices in the foil to add to your sauce later. Place the ribs back in the electric smoker, face up, and cook for about 15 more minutes at 275°F before saucing.
  
• While the ribs are cooking, prepare your sauce by mixing your favorite sauce(s) together with some of the juices retained from the foil. Mix in a cup or bowl and set aside.
• After the baby backs have been back in the electric smoker unwrapped for about 15 minutes and firmed back up a little, gently brush the sauce on with a basting brush.
  
• Close the door and continue cooking for another 15-20 minutes to let the sauce thicken and set on the meat.
  

Carving and Serving

• Remove the ribs from the electric smoker. There is no need to allow the meat to rest.
• Turn the ribs upright on their edge so that you can more easily see the ribs running along the bottom up and own.
• Using a good meat slicing knife cut from top to bottom between the bones in the center of the racks to serve a half rack to each person. Or you can cut them into 2-3 rib portions on a serving platter to a larger crowd.
  
• Include some sauce on the side for guests to add extra if they desire and enjoy!