Smoked Baby Back Ribs with Hoisin Glaze

1. Prepare ribs on Reynolds Butcher paper.
2. Pat ribs dry with paper towels and lay them on a cutting board.
3. Remove the membrane from the backside of the ribs.
4. Slice each rib individually.
5. In a Reynolds disposable pan, toss the ribs with the marinade. For the marinade, combine 2/3 cups hoisin sauce, 1 ½ tablespoons minced ginger, 1 ½ tablespoons minced garlic, 1 ½ tablespoons soy sauce, 2 teaspoons sugar, and 1 tablespoon chile paste with garlic.
6. Marinate the ribs for at least 1 hour, preferably overnight.
7. Prep your smoker to 275°F.
8. Smoke the ribs for 2 hours, until they reach an internal temperature of 180°F.
9. Remove the ribs from the grill and toss them with butter and brown sugar in a Reynolds disposable pan.
10. Cover the pan with Reynolds Wrap® Heavy Duty Foil.
11. Place the pan back on the smoker and continue to smoke until the ribs hit 205°F in temperature.
12. Remove from heat and enjoy.