Shelly's Recipe

BASTEY BOYS SMOKED BABY BACK PORK RIBS

Category: Ribs

Rack of 12 or so ribs weighing 2 lbs or less
2 tbsp Rib Rub per rack
16 fluid oz Basting Sauce
sauce to taste
charcoal and wood
a smoker or kettle grill

Peel membrane off inside curve of the ribs and discard. Sprinkle Bastey Boys Rib Rub on each side of the racks. Let ribs sit at room temperature for an hour, until they begin to sweat, so the spices penetrate the meat.

Meanwhile, prepare your fire and bring the smoker up to your desired temperature (see box). Every hour, flip and baste the ribs. If your smoker has cool and hot spots, rotate your ribs so they cook evenly.

After 3 hours, sprinkle 1 more tbsp of Rib Rub onto each rack. Remember -- opening the smoker releases heat, so open it only when you need to flip, baste, and tend the fire. Smoke the ribs about 6 hours, a little more or less depending on the size, weather conditions, and type of smoker. A meat thermometer inserted between two ribs will read 250 degrees when they' ae done, but for the true test, pick them up with tongs and give them a shake. When done, the rack will begin to break apart.

If you like sauce, brush both sides of the ribs with a generous amount and put them back in the smoker for 5 minutes, just enough for the sauce to begin to congeal. Be careful: Most BBQ sauces have a high sugar content and can burn easily. You can also serve the sauce on the side.

Rib Rub
6 tbsp kosher salt, brown sugar and chili powder
3 tbsp paprika and black pepper
2 tbsp garlic powder
1 tbsp onion powder, lemon pepper, tarragon, rosemary, thyme and ground mustard
1 tsp cumin and cayenne

Mix all ingredients and store in an airtight container, away from heat and light.
NOTE: Use coarser ingredients to make a rub for pork shoulder or Boston butt.

Basting Sauce
2 cups apple cider
1 cup apple cider vinegar
1/2 cup good Southern sour mash
1/2 cup beer
1/4 cup Worcestershire sauce
1/4 cup Kahlua
Juice of 1 lemon
2 tbsp hot sauce
Dash of salt

Mix together all the ingredients except Kahlua. Simmer 10 minutes in a medium saucepan. Remove from heat, add Kahlua, and cool. Store in an airtight container; refrigerate between uses.