3.5 lbs (2 slabs) D'Artagnan Heritage Babyback Pork Ribs
2 tbsps. prepared mustard
Dry Rub
- 2 tbsps. Cajun seasoning (I typically use Emeril’s Original Essence)
- 1 tbsp. Old Bay seasoning
- 1 tbsp. chili powder
- ½ tbsp. Paul Prudhomme Poultry Magic seasoning
Braising Liquid
- 1 cup of your favorite BBQ sauce (I usually use Stubb’s Original)
- 1 cup ketchup
- 2 tbsps. Worcestershire Sauce
- 2 tbsps. apple cider vinegar
- 4 cups Coca-Cola (do NOT use any form of diet cola, Pepsi, RC, or generics; IMHO, only Coke Classic works)
Cut each rib slab in half. Slather each side of each rib slab with mustard. Coat each rib slab liberally with dry rub on both sides, pressing rub firmly into the ribs. Place ribs in the ceramic insert of your Cusinart CSC 650 6.5 QT slow cooker, cover, and put in refrigerator to marinate for at least 1 hour.
Combine braising liquid ingredients in a large mixing bowl. Pour over ribs and place ceramic insert in the slow cooker. Turn slow cooker to high and cook 2 hours. Reduce heat to low and cook 5-6 hours. I like the meat to be tender, but not falling off the bone.
Soak wood chips, drain, and transfer to a smoker box. Preheat grill. Place smoker box over rear burner (if using a 3 burner gas grill).
Remove ribs from slow cooker. Pat dry with paper towels. Place ribs over front burner of grill, turning front and middle burners to low. Leave rear burner on high to help promote smoke. Grill 15 minutes, turning once. Coat ribs on both sides with your favorite barbecue sauce and cook an additional 15 minutes, turning once. Serve with corn on the cob grilled in the husk and a fruity young red wine. I offered Behrens and Hitchcock's 2003 Everything But The Kitchen Sink, which I previously reviewed here.
