end of the year smoker -Baby back ribs

 I doubt I'll be smoking outside again until next spring.  These were loin back ribs

Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. Apply generous coat of rub to the ribs and let sit 1 hour. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.) Pour apple juice into a spray bottle; set aside. Prepare your cooker or grill. If using a grill, set it up 2 zone method so that you have both a direct and indirect cooking area. This can be achieved by turning off one of the burners on a gas grill or by putting lit coals on only one half of the bottom of a charcoal grill. If using a grill cook on the side of the grill that doesn’t have hot coal or on the side that the burner is off. Place ribs, meat side up, on grill grate. Maintaining a temperature of 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with juice every 30 minutes, for 2 hours. Remove ribs from grill; transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs; position ribs meat side down and close foil around ribs. Return to grill and cook for 2 hours or until tender. This can be checked with a skewer or a meat thermometer. Internal temperature will be around 203-205°. Carefully uncover ribs and discard foil. Brush a coat of sauce on both sides of the ribs and return to grill/cooker. Cook for 15 minutes to set the sauce. Serve with remaining sauce on the side.

INGREDIENTS SERVES 4-6 FOR THE RUB AND RIBS: 1/2 cup light brown sugar 1/4 cup sweet paprika 1 tbsp. chili powder 1 tbsp. onion powder 1 tbsp. garlic powder 1 tbsp. cayenne 1 tbsp. kosher salt 1 tbsp. ground black pepper 2 racks St. Louis-cut pork spareribs (about 3 lb. each)

Cherry Barbecue Sauce

3 C. ketchup

1 C. packed light brown sugar

1/4 C. white vinegar

2 T. molasses

1 T. Worestershire sauce

1 tsp. chiipotle chili powder

1 T.  sweet paprika

1 tsp. granulated onion

 1 tsp. granulated garlic

1 1/2 tsp. kosher salt

1/2 tsp. fresh ground pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

Combine ingredients with 1/2 C. water & simmer, stirring continously 20 minutes, until sauce thickens. Cool puree until smooth.  refrigerate up to two weeks.  Recipe from Cool Smoke

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.