Baby Back Ribs

• this makes enough dry rub for three slabs of babyback rib
• 3 tablespoons black peppercorns
• 3 tablespoons brown sugar
• 1 tablespoon mustard seeds, black
• 2 teaspoons canning salt
• 2 teaspoons red pepper flakes
• so juniper berries
• 4 garlic cloves
• 3 tablespoons peanut oil
• 3 tablespoons good quality balsamic vinegar

1. A smoker temperature of 225 degrees Fahrenheit is perfect for this rib recipe, but up to 240 is fine.
2. For my taste, you just can't beat a combination of oak and hickory for smoking babybacks, but any wood that you're comfy with will be just fine.
3. This baby back ribs recipe smokes membrane side down for three to four hours.
4. Baste once with a peanut oil,balsamic vinegar mixture about an hour before they're done.
5. Try the pinch test for doneness.
6. Give the meat between two bones a squeeze with your thumb and forefinger.
7. If it gives easily, it's time to chow down.

three, black peppercorns, brown sugar, mustard seeds, canning salt, red pepper, berries, garlic, peanut oil, balsamic vinegar

Taken from www.food.com/recipe/baby-back-ribs-466954 (may not work)