Creole Smoked Ribs

The Rub

• 2 tablespoons of paprika (30ml)
• 1 tablespoon of dried thyme (15ml)
• 1 tablespoon of brown sugar (15ml)
• 1 tablespoon of garlic powder (15ml)
• 1 tablespoon of onion powder (15ml)
• 2 teaspoons of dry mustard (10ml)
• 2 teaspoons of celery seed (10ml)
• Pinch of Cajun spice
• Pinch of cayenne
• 1 teaspoon freshly ground black pepper (5ml)
• 1 teaspoon of salt (5ml)

The Bourbon Sauce

• 2 tablespoons of bottled chili sauce (30ml)
• 3/4 cup of hickory flavored BBQ sauce (175ml)
• 1/4 cup of bourbon (60ml)
• 3 tablespoons of cider vinegar (45ml)
• 2 tablespoons of maple syrup (or honey) (30ml)
• 1 tablespoon of Worcestershire sauce (15ml)
• 1 teaspoon of Tabasco sauce (5ml)

Meat

• 2 racks baby back ribs (5lb or 2.5 kg)
• 4 handfuls of hickory wood chips

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.
2. To make the bourbon sauce, place all of the ingredients with the exception of the Tabasco sauce, in a medium heavy bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in the Tabasco to taste. This can be refrigerated until ready to use, but reheat before serving.
3. Prepare Barbecue to 200 degrees (100 degrees Celsius) using indirect heat. If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
4. For a gas grill, preheat the grill to high on one side leaving the other side off.
5. 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.
6. After 1 1/2 hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

Yield: 4 servings