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Double-Rubbed Baby Back Ribs
Recipe courtesy of Ray Lampe, on behalf of the National Pork Board
- Several hours before cooking, cover and soak wood chunks in water, using two-thirds cherry wood and one-third hickory.
- To make the rubs, in separate small bowls, stir together the ingredients until well combined; set aside. DOUBLE RUB COOKING RUB: 1/4 cup turbinado sugar, 3 Tbs kosher salt, 2 Tbs chili powder, 1 Tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/4 tsp turmeric, 1/4 tsp cayenne, 1/8 tsp nutmeg. FINISHING RUB: 1 Tbs paprika, 2 tsp turbinado sugar, 1/2 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dry mustard, 1/2 tsp oregano, 1/2 tsp chili powder, 1/2 tsp black pepper, 1/4 tsp cumin, 1/8 tsp cayenne.
- For the spritz, combine the ingredients (1/2 cup apple juice, 2 Tbs apple cider vinegar, 2 Tbs whiskey); transfer to a clean spray bottle and set aside.