Barbeque Rub
2 c. sugar
¼ c. paprika
2 t. chili seasoning
½ t. cayenne pepper
½ c. salt
2 t. pepper
1 t. garlic
Combine all ingredients in shaker and use as “rub” on the
following meats.
Baby Back Ribs
1 rack baby back ribs
barbeque rub
apple juice in a spritzer
2 cups your favorite barbeque sauce
Peel membrane off the back of each slab. Then rinse the slab and dry. Coat both sides of slab with rub.
Preparing smoker: Put charcoal in chimney with paper
underneath and light. Do not use
charcoal lighter fluid. Let coals get hot, about 30 minutes. Transfer coals into smoker and add 1 hickory
log per hour on top of charcoal if smoker is big. (Adjust if smoker is small)
Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with
additional coal and wood. After placing
ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice and
dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving a total cook
time of 5 hours. Unwrap carefully, lift
them out of juice and place on cutting boar, brush room temperature bbq
sauce. Slice and serve.