Step 1: To cook the ribs the way Chris does, use the tip of a paring knife to make a lengthwise slit in the membrane on the back (hollow, or concave, side) of each rack midway between the top and bottom of the ribs. Pin 375 Shares

Step 2: Make the rub: Combine the brown sugar, paprika, garlic powder, salt, pepper, onion powder, chile powder, and cumin in a mixing bowl and mix well. If using conventional brown sugar, break up any lumps with your fingers. Pin 375 Shares

Step 3: Place the ribs on a rimmed baking sheet and sprinkle both sides of them with the rub, rubbing it into the meat. Use enough rub to coat the ribs (1½ to 2 tablespoons on each side of each rack); store any excess in a sealed jar away from heat or light. It will keep for several weeks. Pin 375 Shares

Step 4: Cover the ribs with plastic wrap and cure overnight in the refrigerator. The overnight cure is optional, but it gives you a richer flavor. Pin 375 Shares

Step 5: Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer. Pin 375 Shares

Step 6: Place the ribs directly on the rack in the smoker, rounded (convex) side up. Smoke the ribs until they’re very tender and the meat has shrunk back from the end of the bones by ¼ to ½ inch. When you lift a whole rack with tongs, it will bend like a bow and start to break. And you should be able to pull the individual ribs apart with your fingers. Total cooking time will be 3½ to 4 hours. Pin 375 Shares

Step 7: Meanwhile, make the glaze: Melt the butter in a saucepan over medium heat. Stir in the brown sugar, honey, vanilla, and 3 tablespoons water. Bring to a boil, stirring well, until the sugar has melted and the ingredients are well combined, 5 minutes. The glaze should be thick but pourable; add additional water if needed. Brush the ribs all over with the glaze 5 minutes before the end of cooking. Pin 375 Shares