Creole Smoked Baby Back Ribs

The Rub

2 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons dry mustard

2 teaspoons of celery seed

Pinch of Cajun spice

Pinch of cayenne

1 teaspoon freshly ground black pepper

1 teaspoon salt

The Bourbon Sauce

2 tablespoons of bottled chili sauce

¾ cup hickory flavored BBQ sauce

¼ cup bourbon

3 tablespoons cider vinegar

2 tablespoons maple syrup (or honey)

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

Baby Back Ribs

2 racks of baby back ribs (5lb or 2.5 kg)

4 handfuls of hickory wood chips

The Rub

1)    Combine the rub ingredients in a small bowl and mix well. Pat all sides of the beef ribs generously with the rub. Place in a sealable plastic bag and refrigerate for at least 5 hours.

The Bourbon Sauce

1)    To make the bourbon sauce, place all of the ingredients with the exception of the hot sauce, in a medium heavy bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in the hot sauce to taste. This can be refrigerated until ready to use, but reheat before serving.

Baby Back Ribs

1)    Prepare Barbecue to 200ºF/100ºC using indirect heat.

2)    If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.

3)    For a gas grill, preheat the grill to high on one side leaving the other side off.

4)    Place the baby back ribs directly on the cool side of the grill and cook slowly for approximately 2 hours until nicely browned and cooked through.

5)    After 1 ½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

Makes 4 servings.