- 3 cinnamon sticks
- 60 ml (1/4 c) anise star
- 60 ml (1/4 c) fennel
- 60 ml (1/4 c) peppercorns
- 90 ml (1/3 c) brown sugar
- 2 slabs baby back ribs (approx. 1.25 to 1.5 kg or 2 1/2 to 3 lbs)
- 125 ml (1/2 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 with brown sugar. 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.
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 flavour bisquettes cook for about 4 hours.
Let stand for 5 to 10 minutes before cutting to serve.