Prepare smoker to 225°F (107°C) using cherry wood chips.
Combine all Ribs ingredients in a bowl and rub evenly over the ribs. Let rest for at least 2 hours, or preferably overnight.
Smoke ribs for 3-4 hours, or until tender. Maintain consistent temperature.
While ribs are smoking, combine all Glaze ingredients in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
During the last 30 minutes of smoking, brush ribs generously with Glaze every 10 minutes.
Remove ribs from smoker and let rest for 15 minutes before serving.
Ingredients
4
3 lbs1.36 kgBaby Back Ribs
2 tbsp30 mLKosher Salt
1 tbsp15 mLCoarse Black Pepper
1 tbsp15 mLSmoked Paprika
1 tbsp15 mLGarlic Granules
1 tbsp15 mLOnion Granules
1 tsp5 mLGround Mustard
1 tsp5 mLCayenne Pepper
1 cup240 mLCherry Preserves
1/4 cup60 mLBourbon
2 tbsp30 mLApple Cider Vinegar
1 tbsp15 mLWorcestershire Sauce
1 tbsp15 mLDijon Mustard
1 tsp5 mLSmoked Paprika
Equipment
Smoker
Cherry Wood Chips
Saucepan
Mixing Bowl
Basting Brush
Instructions
Prepare smoker to 225°F (107°C) using cherry wood chips.
Combine all Ribs ingredients in a bowl and rub evenly over the ribs. Let rest for at least 2 hours, or preferably overnight.
Smoke ribs for 3-4 hours, or until tender. Maintain consistent temperature.
While ribs are smoking, combine all Glaze ingredients in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
During the last 30 minutes of smoking, brush ribs generously with Glaze every 10 minutes.
Remove ribs from smoker and let rest for 15 minutes before serving.
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