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2 Baby Back Rib
2 tbs. Worcestershire Sauce -- as needed
3 tbs. Brown Sugar
1 tbs. Onion Powder
2 tsp. Chili Powder
1 tsp. Mustard
1 tsp. Salt Glaze -- as needed
1 cup Raspberry Strawberry Jelly
1/4 cup
1 tbs. Ketchup
3 tbs. Onion
2 tbs. Worcestershire Sauce
2 tbs. Cider Vinegar
At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 tsp. of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours. Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature. Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking. The glaze will be sticky and caramelized in spots. Let the slabs sit for 5-10 minutes before slicing them into individual ribs...serve. Technique tip: Slabs of baby back ribs come with a thin membrane that covers their underside. It's not essential to remove the membrane, but spices sink more fully into the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or scrape one of the rib bones until the tissue loosens. Work your fingers under the membrane and then strip it off in one or more sections.
2 tbs. Worcestershire Sauce -- as needed
3 tbs. Brown Sugar
1 tbs. Onion Powder
2 tsp. Chili Powder
1 tsp. Mustard
1 tsp. Salt Glaze -- as needed
1 cup Raspberry Strawberry Jelly
1/4 cup
1 tbs. Ketchup
3 tbs. Onion
2 tbs. Worcestershire Sauce
2 tbs. Cider Vinegar
At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 tsp. of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours. Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature. Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking. The glaze will be sticky and caramelized in spots. Let the slabs sit for 5-10 minutes before slicing them into individual ribs...serve. Technique tip: Slabs of baby back ribs come with a thin membrane that covers their underside. It's not essential to remove the membrane, but spices sink more fully into the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or scrape one of the rib bones until the tissue loosens. Work your fingers under the membrane and then strip it off in one or more sections.
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