Yields 1 (3-lb.) rack of ribs, which generally serves 2 to 4, depending on portion size. Taylor says the secret to his ribs is Louisiana Supreme Marinade, a Louisiana-made product he buys at Carter’s Grocery Store in Denham Springs for $1 a bottle.
1 (3-lb.) rack baby-back pork ribs
1-3/4 cups Louisiana Supreme Marinade
McCormick Grill Mates Pork Rub, to taste
1 cup favorite barbecue sauce, or to taste
1. Remove fat skin from beneath the rack of ribs, and rinse thoroughly. Pat dry and cover with marinade sauce, making sure meat is coated evenly. Let marinate overnight.
2. When ready to smoke, heat smoker to 200 degrees. Drain excess marinade off meat and pat down generously with dry rub, coating meat evenly but using personal preference as your guide for how much seasoning you want to sprinkle on meat.
3. Put ribs in smoker. If your smoker has more than one rack, rotate ribs every 30 minutes or so. If your smoker only has one rack, turn the meat periodically so it will cook evenly.
4. Check meat after 2-1/2 hours by removing it and picking it up with tongs. If it starts to pull apart, it is almost done. If not, return it to smoker for another 30 minutes and test again.
5. When meat is almost done, remove from smoker and baste with barbecue sauce. Return to smoker for an additional 30 minutes. Remove from smoker and let stand an additional five minutes before cutting and serving.