1 fresh rack baby back ribs, about 1 1/2 to 2 pounds
1 tin of Buxton Hall Barbecue Rib Rub
Red Barbecue Sauce (optional)

Equipment:
A clean kitchen towel
1 large bowl
A tabletop smoker
Heavy-duty foil
A wire resting rack
1 sheet pan

1. Rinse and towel dry the baby back ribs.
2. Place in a large bowl and generously apply the Buxton rib rub to both sides of the ribs, making sure to get the rub in all of the nooks and crannies. 
3. Place the bowl with the ribs in the refrigerator for about 8 hours or overnight.  The rub will almost act like a cure and produce a deeper, richer flavor. The salt in the rub will draw out moisture from the ribs.
4. Once you're ready to smoke, preheat the oven to 220ºF and get your tabletop smoker going. 
5. Smoke the ribs for 15 to 20 minutes. 
6. Remove the ribs from the tabletop smoker and wrap them in heavy-duty foil.
7. Place the ribs on a resting rack and sheet tray or a cookie tray with a fitting rack. Put the ribs in the oven and cook for 4 hours. 
8. Remove the ribs from the oven and then carefully remove the foil.
9. Place the ribs back on the rack and pan and continue to cook for about 90 minutes, or until the internal temperature is 180ºF. 

The ribs should be tender and almost falling off the bone when they're done. Some folks like their ribs a little more toothsome while others prefer them very tender. You can adjust the cooking time (give or take 30 minutes or so) depending on your liking.

These baby backs are ready to go right out of the oven. If you like your ribs with just a dry rub, then enjoy them as is with baked beans, slaw, pickles, or whatever you like with your ribs! If you're a fan of saucier ribs, I would recommend the Red Barbecue Sauce. If you're using a sauce, simply apply it with a brush during the last hour of oven cooking time. Apply the sauce four or five times to create a sweet, sticky glaze and serve a little dish of sauce on the side.