Anonymous Tue May 23 19:32:57 2006

2 Slabs baby back pork ribs -- membranes removed

2 tablespoon Worcestershire sauce

-- Dry Rub --

3 tablespoon brown sugar

1 tablespoon onion powder

2 teaspoons chili powder

1 teaspoon dry mustard

1 teaspoon salt

-- Glaze --

1 cup raspberry or strawberry jelly

1/4 cup water

1 tablespoon ketchup

3 tablespoon minced onion

2 tablespoon Worcestershire sauce

2 tablespoon cider vinegar

At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry

rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the

ribs with all but 2 tsp. of the spice mixture, reserving the remaining rub. Place the ribs in a

plastic bag and refrigerate them for at least 2 hours. Bring your smoker to its appropriate

cooking temperature. Remove the ribs from the refrigerator and let them sit at room

temperature for 30 minutes. Combine the glaze ingredients in a small saucepan. Warm

the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room

temperature. Transfer the ribs to the smoker. Cook the meat until you can bend it easily

between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250. About 1 hour

before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15

minutes of cooking. The glaze will be sticky and caramelized in spots. Let the slabs sit for

5-10 minut

es before slicing them into individual ribs...serve. Technique tip: Slabs of baby back ribs

come with a thin membrane that covers their underside. It's not essential to remove the

membrane, but spices sink more fully into the meat when it's gone, and ribs slice more

easily. Push a small knife tip under the membrane or scrape one of the rib bones until the

tissue loosens. Work your fingers under the membrane and then strip it off in one or more

sections. Posted to the BBQ List by Rock McNelly on Aug 20, 1998.