Jammin’ Babyback Ribs
Ingredients:
4 Racks of baby back ribs Cajun Rub and marinade (any brand you like)
Heavenly Creations Hot Razzmatazz Jammin Sauce
Salt, pepper, garlic powder to taste
Worcestershire sauce spray
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Directions:
Using your hands, rub the spices into the ribs, spray with Worcestershire mix and brush sauce over each rack of ribs. Get the smoker ready, you will want your temperature of around 200-250 degrees. Remember, you are going low and slow here. This will take all day (4-6 hours), make sure you have plenty of cold drinks.
Let these guys rest in the smoke until the meat starts to curl away from the bone, adding charcoal and wood chips as needed. Every so often give everything a spray with your Worcestershire spray to help keep things from drying out. Brush them down with Heavenly Creations Hot Razzmatazz Jammin Sauce 30 minutes before you remove them from the grill. Let them continue to brown. Keep an eye on them that the sauce does not burn.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. This sauce is also good on salmon, briskit, pork loin and chicken breasts so get creative!
