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1
At least 3 hrs and preferably the evening befoe you plan to smoke the ribs, mix the dry rub ingredients in a small bowl.
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2
Coat the ribs with the Worcestershire sauce.
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3
Massage the ribs with all but 2 tsp of the spice mix, reserving the remaining rub.
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4
Place the ribs in a plastic bag and chill them for at least 2 hrs.
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5
Bring your smoker to its appropriate cooking temperature.
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6
Remove the ribs from the refrigerator and let them sit at room temperature for 30 min.
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7
Combine the glaze ingredients in a small saucepan.
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8
Hot the mix over medium heat, simmering about 10 min.
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9
Reserve the glaze at room temperature.
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10
Transfer the ribs to the smoker.
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11
Cook the meat till you can bend it easily between the ribs, about 2 3/4 to 3 hrs at a temperature of 225 to 250.
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12
About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 min of cooking.
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13
The glaze will be sticky and caramelized in spots.
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14
Let the slabs sit for 5-10 min before slicing them into individual ribs...serve.
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15
Technique tip: Slabs of baby back ribs come with a thin membrane which covers their underside.
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16
It's not essential to remove the membrane, but spices sink more fully ino the meat when it's gone, and ribs slice more easily.
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17
Push a small knife tip under the membrane or possibly scrape one of the rib bones till the tissue loosens.
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18
Work your fingers under the membrane and then strip it off in one or possibly more sections.
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19
(Sublime Smoke, Bold new flavors inspired by the old art of Barbecue...Cheryl Alters Jamison and Bill Jamison.
