Hickory Smoked Cajun Baby Back Ribs

Using your hands, rub the spices into the ribs, spray with Worcestershire mix and brush sauce over each rack of ribs. Get the smoker going, you will want your temperature of around 200-250 degrees. Remember you are going low and slow here, this will take all day (4-6 hours) make sure you have plenty of cold beer.

Let these guys rest in the smoke until the meat starts to curl away from the bone, adding charcoal and wood chips as needed. Every so often give everything a spray with your Worcestershire spray to help keep things from drying out.

Brush them down with BBQ sauce a few minutes (30) before you remove them from the grill and let them continue to brown. Keep an eye on them that the sauce does not burn.