📖 Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Honestly, this is the most annoying part, isn't it? Use a butter knife and paper towel for grip. Trust me, it makes life easier.
2. Make the Rub: In a bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, pepper, cumin, and chili powder. Mix well.
3. Apply the Rub: Generously rub the spice mixture all over the ribs, ensuring they are fully coated. Get in every nook and cranny! Wrap the ribs in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This lets the flavors really meld together. I find that marinating overnight makes a HUGE difference
4. Prepare the Smoker: Soak wood chips in water for at least 30 minutes. This helps them smoke, rather than burn. Fill your smoker with water according to the manufacturer's instructions. Preheat the smoker to 225°F (107°C).
5. Smoke the Ribs (Unwrapped): Place the ribs directly on the smoker rack, bone-side down. Smoke for 3 hours, replenishing wood chips as needed to maintain smoke. Keep an eye on the temperature – fluctuations are normal, but try to keep it as consistent as possible.
6. Wrap the Ribs: Remove the ribs from the smoker and place them on a large sheet of aluminum foil. Add a tablespoon of butter, a tablespoon of brown sugar, and a splash of apple juice (about 1/4 cup) to the foil. Wrap the ribs tightly, sealing the edges to create a packet. This is the 'Texas Crutch' – it helps keep the ribs moist.
7. Continue Smoking (Wrapped): Return the wrapped ribs to the smoker and cook for another 2 hours. This step is where the magic happens. The steam inside the foil helps to tenderize the meat.
8. Check for Doneness: After 2 hours, carefully unwrap the ribs. Use a meat thermometer to check the internal temperature. You're aiming for around 190-203°F (88-95°C). The meat should be very tender and easily pull away from the bone. If not, wrap them back up and cook for another 30 minutes, checking again. It's a feel thing too, y'know?
9. Smoke Again (Unwrapped): If the ribs aren't quite tender enough for your liking, put them back in the smoker uncovered for another hour or until tender. This will also help crisp up the bark.
10. Make the Tintern and Chive Cream Cheese: While the ribs are resting, prepare the cream cheese. In a bowl, combine the softened cream cheese, crumbled Tintern cheese (or cream cheese with chives), chopped fresh chives, and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust seasonings as needed. This adds a unique zest to the smoked ribs!
11. Rest the Ribs: Remove the ribs from the smoker and let them rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs. Don't skip this step!
12. Slice and Serve: Slice the ribs and serve immediately with the Tintern and chive cream cheese. A perfect side dish with these ribs is baked beans and corn bread.