Balsamic Glazed Baby Back Ribs

Ingredients

• For the rub:
• 2 tablespoons dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon granulated sugar
• 1 tablespoon paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground Szechuan peppercorns
• 1/4 teaspoon cayenne pepper
• 2 racks baby back ribs
• 1 to 2 fist sized chunks of light smoking wood, like apple or cherry
• 1 cup balsamic barbecue sauce
• Type of fire: Indirect
• Grill heat: Low

Directions

1. Make the rub first: in a small bowl, combine the brown sugar with the salt, granulated sugar, paprika, white pepper, black pepper, mustard, thyme, garlic powder, Szechuan peppercorns, and cayenne. Put it aside while you prep the ribs.
2. Pull the membrane off the underside of each rib rack, then cut away any extra fat. Coat the ribs generously on every side with the prepared rub.
3. Prepare your smoker or grill for low, indirect heat at 225 degrees F. Once it reaches temperature, add the smoking wood. When the wood has caught and is giving off smoke, set the ribs inside with the meaty side facing up. Smoke them until a rack flexes slightly when you lift it from one end, 4-5 hours.
4. During the final 1/2 hour, brush the top of each rack with balsamic barbecue sauce, then let the ribs keep smoking so the sauce can caramelize. Take the ribs off the smoker, cut them into portions, and serve with the remaining balsamic barbecue sauce.