Smoker Cooked Baby Back Ribs Recipe

The star of this recipe is the combination of great whole spices that are best if hand ground with a mortar and pestle. An electric spice mill will do the job nicely, too, but the babyback ribs will be lacking a bit of great texture that only mortar-ground spices provide.

Here's the recipe...

The Rib Rub

• 3 tablespoons black peppercorns
• 3 tablespoons brown sugar
• 1 tablespoon of mustard seeds, black
• 2 teaspoons canning salt
• 2 teaspoons red pepper flakes
• A dozen or so Juniper berries
• 4 cloves garlic
• 3 tablespoons peanut oil
• 3 tablespoons good quality balsamic vinegar

(This makes enough dry rub for three slabs of babyback ribs)


To grind the rub ingredients, the garlic and salt are processed first, until well crushed and paste-like. Next throw in the juniper, mustard and black pepper. (If a mortar and pestle is used, coarsley grind the peppercorns first.) Lastly, combine the oil and balsamic vinegar with the spices and mix thoroughly.

Rub the mixture into both sides of the slabs, then wrap with plastic wrap and refrigerate for at least one hour, and preferably up to four.

http://www.countrycornermarket.ca/specials.htm