SMOKEY BONES COPYCAT BROWN SUGAR BABY BACK RIBS

My previous post on smoking ribs has been strictly by the Myron Mixon recipe and cooking process. Most recently I decided to try something different and it turned out to be a mix of recipes and cooking processes so it partially my creation. They turned out to be really delicious and almost identical to the original Smokey Bones taste.

RIBS:
Baby back 5-8 lbs total weight (2-4 slabs)
Thin membrane on the back removed. Use paper towel to grasp and peel off.
De-fat as much as possible but don't remove all fat.

DRY RUB: (5 lbs of ribs) (Increase accordingly)
2    Tbsp Kosher salt
3/4 cups raw sugar
1    Tbsp black pepper
1    Tbsp onion powder
1    Tbsp garlic powder
1.5 Tbsp smoked paprika
4    Tbsp chili powder
1    Tbsp light brown sugar

Set aside 2 Tbsp of rub to use in the glaze.

Combine and mix together. Rub both sides of the ribs in a foil pan and refrigerate for 4 hrs.

Allow the ribs to stand at room temperature for 30-60 min. prior to cooking.

Prepare the glaze and spritz meanwhile.

Glaze:
2.5    cups light brown sugar
1/2    cup light corn syrup
1/3    cup white vinegar
2       Tbsp dry rub

Mix into a medium sauce pan and bring to a boil with medium heat. Keep warm or gently reheat prior to application.

Myron Mixon Spritz:
3/4     cup apple juice
1/2     cup white vinegar
1/2     cup liquid imitation butter (I Can't Believe Its Not Butter)

Mix ingredients into a spray bottle and spray slabs every 30 minutes for 2 hrs.

Smoker:
Preheat to 250 degrees Fahrenheit.
Place water basin and wood chips.
Recommended wood: Hickory, Apple or Peach
Maintain temperature 225-250 degrees Fahrenheit

After smoking/cooking for 3 hrs transfer ribs into a clean foil pan or drain oily/fat run off and use the same pan.
Pour non-refrigerated apple juice into the pan to just cover the bones.
Cover pan with foil and set back into the smoker for 1 hr.

Drain the apple juice.
Apply reheated or warm glaze generously on both sides of the ribs.
Turn off smoker.
Set pan back into the smoker for 30 minutes as the temperature decreases.
Remove from the smoker. Serve immediately and ENJOY!