Smoked Baby Back Ribs with Cola Barbecue Sauce

Smoked Baby Back Ribs with Cola Barbecue Sauce
Big Jim – forbamarebs@aol.com

Serves 4

Sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chili powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup of your favorite cola, root beer gives a very nice flavor
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke

2 racks baby back ribs, 1 1/2 to 2 pounds each

Rub
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chili powder
1 teaspoon freshly ground black pepper

About 2 cups apple chips or hickory chips, soaked in water for at least 1 hour

Sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together and allow the sauce to simmer for about 5 minutes.

Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

Rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.

Drain the wood chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.

Transfer ribs to a baking sheet and tightly cover with aluminum foil. Let rest 30 minutes before serving. Serve warm.