Meet Kevin O'Brien. Whether he was sawing off the legs of our family dining table, or sneaking off to light explosives in the woods behind our house (and burning his eyebrows off as a result!) my brother always had a lot of energy. Kevin is now a husband and father and enjoys a busy and inspired career as the CIO for a technology company in Baltimore.

However, these days, we he gets a rare moment of free time, Kevin becomes a true grill master.

On a recent trip back home, I got to taste his version of smoked and then grilled ribs. Check out Kevin's recipe for the most flavourful, succulent, delicious baby back ribs I have ever tasted. Well done bro!

Ingredients

2 racks baby back ribs

1/4 cup apple juice

Your favorite BBQ sauce

For the dry rub:

4 tsp salt

2 tsp brown sugar

2 tsp granulated sugar

2 tsp paprika

¼ tsp garlic powder

¼ tsp freshly cracked black pepper

¼ tsp dry mustard

1/8 tsp cumin

Method

Trim the ribs and remove the membrane from the backside. To do this, use a knife to start and then grab membrane with paper towel and pull off. With the knife, make a small slit in the of each rib to make sure they are somewhat separated, but not totally. Pat the ribs dry and apply the rub.

Next, heat your smoker to 225 F. I use an electric smoker but use whatever your allegiance is to. When hot, smoke the ribs for 2 hours with half apple wood and half hickory wood. Remove the ribs, place in foil pan add the apple juice and cover tightly with foil. Turn up to 275 F and smoke for another hour, for a total of 3 hours in the smoker. Ribs should be tender but not fall off the bone.

Preheat your grill to high heat.

Remove the ribs then slather with your favourite BBQ sauce. Place the ribs on the pre-heated grill and cook for about 4 min on each side to nicely crisp.

EAT.

**This message was approved by John O'Brien