Smoked Baby Back Ribs

The perfect smoked baby back ribs have been eluding me for a long time now.  I have yet found a rub or sauce that makes them perfect.  I get them to the perfect tenderness every time, but the flavor has not been there for me yet.  This recipe just might be the one for me.

Rub Ingredients:

• 1/2 C Sea Salt
• 1/2 C Sweet Paprika
• 1/2 C Turbinado Sugar
• 8 t Chile Powder
• 2 T Garlic Powder
• 2 T Onion Powder
• 2 T Freshly Ground Black pepper
• 2 T Dry Mustard
• 3 t Ground Oregano
• 2 t Cayenne
• 2 t Ground Cumin
• 2 t Celery Salt

Sauce Ingredients:

• 1/2 C Cider Vinegar
• 1/2 C Vegetable Oil
• 3 T Ketchup
• 4 T Honey
• 1 T Sriracha Hot Sauce
• 2 T Dry Rub
• 3 t Yellow Mustard

Instructions:

1. Prepare the sauce by whisking together the sauce ingredients together in a non-reactive bowl
2. Put in air tight container and refrigerate
3. Prepare the dry rub by mixing together the rub ingredients in a bowl, make sure the ingredients are well mixed.
4. Put a good coat of the rub on the ribs
5. Smoke at 225 with 2/3 apple wood chunks and 1/3 cherry wood chunks, use indirect heat if using a grill, use indirect heat.
6. With approximately 1 hour left (your best guess), place a layer of the sauce on the ribs.
7. Ribs are done once you reached the desired tenderness.

Results:

These ribs had a great flavor to them.  I usually cook them until the are pull tender, where it is just a slight tug to get the meat to separate from the bone.  The one thing I probably did wrong with these ribs, is that I put on way too much rub, I need to learn to take it a little bit easier on the rub when it comes to ribs.  Sauce had a great flavor to it  and the only thing I will change next time is maybe a bit more honey.  Besides less rub, I will probably take out the Chile powder all together and add another 2 tablespoons of the Dry Mustard. If you try these, please let me know what you think.