I love baby back ribs! But I got thinking, you smoke and sauce the top, but what about the rest of the meat? When you cut into individual ribs, you may have a smoke ring but no seasoning. I was thinking that if you happen to have really meaty ribs and you cut them into individual ribs, you could season them and sauce them, and then you get flavor on all sides. (Hello Nobel Prize!) Ah, but how to cook them? This is a combo cook; the oven to start and finish on the smoker grill to set the sauce and add the smoky flavor. More spice, more smoke, and more sauce. Nirvana! I hope you like them.
1 rack meaty baby back rubs cut in individual ribs
1 cup brown sugar
1 teaspoon Poppi’s chili powder
2 teaspoons salt substitute
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
3 tablespoons Worcestershire sauce
16 ounces favorite bbq sauce
Preheat oven to 275.
Cut ribs in equal parts between ribs.
In a bowl mix brown sugar, chili powder, garlic and onion powder, salt substitute, salt, cumin, oregano and cayenne.
Add Worcestershire and mix.
Add ribs and coat. Let sit in refrigerator for 1 hour or up to 5 hours.
Place on a pan and bake for 1 hour.
Heat smoker to 250.
Coat ribs in bbq sauce and add to smoker.
Cook for 30 minutes. Turn and cook for an another 30 minutes until sauce is set.