Ingredients
Rub:
• 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 (2 1/2 to 3 lbs)
• 125 ml (1/2 c) teriyaki sauce
Preparation
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.
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.
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