Baby Back recipe

Ribs off the UDS. better than before

Rub:

1 cup brown sugar 
1/2 cup paprika 
2 1/2 tablespoons ground black pepper 
2 1/2 tablespoons salt 
1 tablespoon mustard powder
1 1/2 tablespoons chili powder 
1 1/2 tablespoons garlic powder 
1 1/2 tablespoons onion powder 
1 teaspoons cayenne

Blend together in coffee grinder or blender. Use this as base. Add other seasonings to taste (i.e Cumin, Chipoltle)



Pork Glaze- 

1. 3 cups brown sugar
2. 3/4 cup prepared yellow ballpark mustard
3. 1/3 cup cider vinegar
4. 1/3 cup Bourbon
5. 1 teaspoon salt

Mix everything in pan until it melts. Should stay good for a month.  I am going to mix this up by adding some fruit purees to it. 

Spritz:
50/50 100%apple juice and apple cider vinegar in spray bottle
Note: I no longer do this since switching to my UDS. one my traditional smoker or grill i would absolutely do this step. Though i would do 75%juice 25% vinegar now. 


Directions:

1. Prepare Ribs - Remove membrane trim excess fat and flaps
2. Sprinkle Dry rub on ribs 30min before smoke
1. massage rub into meat should look red and wet not dry
3. Prepare Smoker - Temp 225 - 240 F
4. For this recipe I used Cherry wood for smoke (want thin blue smoke)
5. Smoke meat for 1hrs Spritzing every 15 - 20 minutes (spritz optional)
6. Crutch .5 hours
1. On bottom of foil place some apple juice
2. On top of ribs sprinkle a bit more dry rub
7. Remove from crutch place back on smoker for 1 hour
8. Use bend and / or tooth pick test to test for doneness. 
9. Last 20 minutes Apply one thin layer of sauce with brush and allow to tack up. Once it looks shiny its ready to be taken off.
1. Note: put glaze in bottle and apply very very little of it at this point. can quickly overpower the meat / rub. its easier to put more on at the table if you want. Don't overdo it here.

Notes:

Original recipe used 2-2-1 method. This method turned out extremely tender but was almost to much. Reducing the duration of smoke and foil Should help compensate for this. The difference in the two methods is 2 hours. This gives you room to mess with timings a bit to find the best tenderness. The key is to allow the time off the crutch to firm back up and apply sauce. The picture on this blog uses the 2-2-1 method.

Note:

5/18/14 update. 

Put ribs on that were still a little icy. Times were

1:45 on smoke

0:45 in foil

1:00 out of foil

0:25 with sauce. 

Ribs were damn near perfect. Not much to change. If it wasn't icy I would of done 1.5 and .5 for smoke and foil. 

Note:
7/4/14 Made some ribs for mom and dad on the UDS. skipped the spritzing. Applied only a small amount of sauce after cooking table side. turned out great. Did
1.5 hours smoke
.5 hours foil w/ juice only no sugar. added extra rub on top.
1 hour smoke
and the ribs turned out great