Smoked Rubbed Ribs West Coast Style Recipe
Ingredients
The Rub:
3 Cinnamon sticks
90 Ml (⅓ c) brown sugar
60 Ml (¼ c) of anise star, fennel and peppercorns
The Meat and the Sauce:
2 Slabs of baby back ribs (approx. 1.25 to 1.5 kg or 2 1/2 to 3 lbs)
125 Ml (½ c) teriyaki sauce
The night before you plan on cooking the ribs, grind together the rub ingredients, in a coffee mill or food processor, and mix them with brown sugar.
Then rub the ribs with the teriyaki sauce and coat with the rub.
Place ribs in a plastic bag and refrigerate overnight.
The next day remove the ribs from the refrigerator, pat down with any remaining rub and let stand for 25 to 30 minutes.
Smoking Method:
Preheat the Bradley Smoker to 95°C to 100°C (200°F to 220°F) approximately.
Transfer the ribs to the Bradley Smoker and, using Apple flavor bisquettes, cook for about 4 hours.
To Serve:
Let stand for 5 to 10 minutes before cutting to serve.
Preparation
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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