COOK IT.
Prepare the baby back ribs by removing the membrane and trimming any excess fat or silverskin. Pat both sides dry with a paper towel.
Apply a thin layer of yellow mustard to both sides. Generously coat with the Smoked Cherry Pepper BBQ Rub.
Preheat the Pit Boss to 250°F using Cherry Blend pellets.
Place ribs meat-side up directly on the grates. Smoke for 1.5 hours, spritzing with apple juice every 45 minutes.
Transfer ribs to a small foil pan, pour in 1/3–1/2 cup of the cherry–chipotle glaze and a few slabs of butter, and cover tightly with foil or a lid, and return to the smoker for 1 hour to braise.
Remove cover, brush ribs generously with more glaze, and smoke uncovered for the final 30 minutes until glaze sets and ribs reach ~198–203°F internal temp.
Rest for 10 minutes before slicing and serving. Enjoy!