Wednesday, October 7, 2009

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):

Glaze Recipe (see p. 156):

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