Baby Back Ribs in the Smoker

July 14 baby back ribs recipe

For these ribs, I used baby back ribs, removed the silver skin, rubbed it with a light coat of Mustard  sauce  to give the rub a base to stick to, sprinkled on the rub and patted it in. I let it set for about an hour while I prepared the smoker. Placed in the smoker meat side up; spritzed with apple cider about 3 times in two hours.   After two hours  in the smoker @ 275, more or less on average, I gave it a double wrap in heavy foil, returned it to the smoker meat side down for another hour and a half then brought it inside, brushed it with Cherry BBQ sauce and put it  under the broiler for about 5 minutes to set the sauce

MUSTARD SAUCE, makes 1 1/2C

3/4 C. yellow mustard

1/4 C.  whole grain mustard

1/4 C. apple cider vinegar

3 T. honey

1 T fresh ground black pepper

1/4 tap. cayenne pepper

Thoroughly combine. Refrigerate in airtight

container until ready to use, up to two weeks.

Cool Smoke Rub                 Smoked Chili Powder

1/2 C. Turbinado sugar                 1 C. Smoked paprika

1/4 C.+ 2 t. kosher salt                 5 t. + 1 tsp dried Greek oregano

1/4 C. smoked Chili Powder……. Recipe here> 3 T+1 tsp ground cumin

2T.+2 tsp ground cumin                 3T+ 1 tsp granulated garlic

1 tsp. cayenne pepper                 2 T. granulated onion

1 T+ 1 tsp cracked black pepper         3T+ 1tsp. cayenne pepper & Mix 

1 T. + tsp granulated garlic

1 T.+ 1tsp granulated onion

Mix store airtight cool dark place

Cherry BBQ Sauce

3 C. ketchup

1 c. packed lt. brown sugar

3/4 C. distilled white vinegar

2 T. molasses

1T. Worcestershire sauce

1 tsp. chipotle chile powder

1 T. chili powder

1 T. sweet paprika

1 tsp. granulated onion

1 tsp granulated garlic

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries