Barbecued Baby Back Ribs

Barbecued Baby Back Ribs

2 slabs baby back ribs
1/2 cup w'ham style seasoning of your choice or recipe that follows
apple juice for basting

W'ham Style Seasoning:
1/2 cup cane sugar
1/2 cup onion salt
1/2 cup garlic salt
2 tablespoons chili powder
2 tablespoons Worcestershire powder
1 tablespoon lemon pepper
1 tablespoon black pepper
1 tablespoon vinegar powder
1 teaspoon cayenne
1 teaspoon rubbed sage
1 teaspoon dried basil
1/2 teaspoon ground rosemary

For the w'ham seasoning, combine all the ingredients and blend well. Store in a sealed jar in a cool, dark place until ready to use, up to 6 months.

Makes 2 3/4 cups.

For the Ribs:

Set up your smoker to cook indirectly at 250°F - 275°F. This temperature is a little higher than usual, but John believes that ribs should be cooked hotter than most barbecue.

To prepare the ribs, trim them of excess fat. Do not remove the membrane from the back before you cook them. John says that leaving the membrane on, keeps the meat juices in. Sprinkle the meat all over with the w'ham seasoning.

Place the ribs in the smoker. If you hang the ribs, you don't have to turn them. Just baste them with apple juice after 1 1/2 hours. If you cook the ribs on a grate or in a rib rack, turn them after 1 1/2 hours and baste with apple juice.

Cook the ribs 3-4 hours or until you can take 2 ribs side by side and easily tear them apart. When the ribs are finished cooking, remove the membrane and serve.

Serve 4 to 6.

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