Apricot Glazed Ribs

Another tasty recipe from Marinades, Rubs, Brines, Cures & Glazes. The sweetness of the apricots plays nicely off the wine vinegar, dijon mustard and black pepper. I subbed apricot brandy for wine per the recipe. Together with the Dr. Pepper baste, these ribs were a hit. Smoked four hours on the WSM over an oak/hickory smoke wood mix. I got a little bone shine on the end of the rack, but I still think these were not overcooked.

Ribs and Dr. Pepper Baste Recipe (see p. 81):

http://books.google.com/books?id=h9ODqQ9AAqsC&pg=PA139&lpg=PA139&dq=apricot+glazed+ribs+Marinades,+Rubs,+Brines,+Cures+%26+Glazes&source=bl&ots=yLCaf2fpNP&sig=UrhuRJC2o2ND_UOVjnnuOSpvj3w&hl=en&ei=5vzMSsf-I5SSNoWTzb4O&sa=X&oi=book_result&ct=result&resnum=3#v=onepage&q=apricot%20glaze&f=false

Glaze Recipe (see p. 156):

http://books.google.com/books?id=h9ODqQ9AAqsC&pg=PA139&lpg=PA139&dq=apricot+glazed+ribs+Marinades,+Rubs,+Brines,+Cures+%26+Glazes&source=bl&ots=yLCaf2fpNP&sig=UrhuRJC2o2ND_UOVjnnuOSpvj3w&hl=en&ei=5vzMSsf-I5SSNoWTzb4O&sa=X&oi=book_result&ct=result&resnum=3#v=onepage&q=apricot%20glaze&f=false

Baste