Baby Back Ribs glazed with honey / apricot flavors

Lobicho

Here it goes...
First post with picture...
Yesterday I did some Baby Back Pork Ribs Glazed With Honey Layered with Arpicot Flavors
A combination of two recepies of Sir Adam Perry Lang of hiw book Serious Barbecue
And some ABTs
Recepie after the pictures...
They where GREAAAT!!!!














Adapted from Serious Barbecue by Adam Perry Lang

Serves 6-8

Ingredients

4 racks baby back pork ribs, about 2 3/4 lbs each (Don’t remove the membrane from the back of the ribs. It helps hold it all together)

Mustard Moisturizer

1/4 cup prepared yellow mustard
1/4 cup water 1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Seasoning Blend

6 tablespoons mild chili powder, preferably Chimayo, Ancho or Hatch
3 tablespoons sweet paprika
3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons dry mustard
2 1/4 teaspoons coarsely ground fresh black pepper
3/4 teaspoon Old Bay Seasoning
1 teaspoon ground cinnamon (optional)

Wrapping Mixture

1 cup firmly packed light brown sugar
1 cup honey
1/4 cup apricot nectar

Apricot BBQ Sauce
1 cup of your favorite BBQ Sauce
1/2 cup apricot preserves
2 tablespoons apple cider vinegar
2 tablespoons water

Preparation

1. Preheat an indirect barbecue drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 275 degrees Fahrenheit.

2. Combine all of the Mustard Moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.

3. If using a ceramic cooker, the racks can be placed an inch apart on a rib. They might need to be trimmed to fit the cooking surface so the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker and cook for 2 hours.

4. Meanwhile, combine the Wrapping Mixture ingredients.

5. Tear off 8 sheets of heavy-duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the Wrapping Mixture on the foil, top with a rack of ribs, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for three remaining 3 racks of ribs.

If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement.

Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping half way through.

6. Remove the racks from the cooker and let rest in the foil packets for 20 minutes.

7. Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend.Place the ribs back in the cooker, meat side up, for 30 minutes.

8. Meanwhile, combine the BBQ Sauce ingredients.

9. Remove the racks from the cooker and brush with an even, but not too thick layer of sauce. The layer should evenly coat the ribs but should not clump. Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.

10. Paint a cutting board with some of the remaining sauce.

11. Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray.Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.

NC-CDN

Sounds and looks delicious. Good job.

2Fategghead

Lobicho, Great picture post. I bet they tasted very good. :P My guess is there were no leftovers. Tim

Gator Bait

 
Sounds mighty good! I have three racks in the frig waiting for me. I think tomorrow may be the day. I do mine at a similar temp for a similar time, 3 hours naked and 1 hour foiled all at 300º and it works well for me. HERE is the last post I did on ribs. I'm trying a little different flavor this time I think. More maple syrup and Jack Daniels than honey.

Blair

 

Beli

Well done mi Amigo. Looks delicious. Keep warm

Lobicho

Thanks Andrew
I really liked them...
And the people tooo

Lobicho

correeect tomondo...
no leftooovers

thanks

Lobicho

wow...
those ribs in the link look awesome...
similar to this ones...but I think this ones more spicy
thanks for the kind words

Lobicho

graaacias!!!
trying to imitate the Sensei Beli...
have a nice weekend

cookn biker

Nice cook!

Lobicho

Thanks Molly
Hope you are having a greaaat weeekend