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Easy Smoked Ribs

Makes 12 servings

Total Prep Time: 1 hour (mostly waiting for the marinating process)Total cook time: approx. 3hours

Ingredients

Frankie’s C

reole rub

2 tbls Cajun seasoning½ cup char crust1 cup brown sugar ½ cup sugar

Ribs

6 tablespoons liquid smoke6 1 and ¼ baby back or Wichita ribs2 quarts beef stock Plastic wrapFoil

Chef Johnny’s Root

beer barbeque sauce

1 cup root beer 1 cup ketchup1/4 cup fresh lemon juice1/4 cup orange juice3 tablespoons Worcestershire sauce1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon mild-flavored (light) molasses1 teaspoon liquid smoke1/2 teaspoon grated lemon peel1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Begin by mixing the Creole rub ingredients together in a bowl; set aside. Rub the ribs withliquid smoke (make sure to wear gloves to prevent your hands smelling like smoke) andmarinate in the refrigerator for 1 hour. After an hour, remove ribs from the fridge, place themon a sheet pan and rub the Creole rub you created earlier on both sides of the ribs. Place therub covered ribs in a four inch deep roasting pan arranged back to back on their sides. Oncearranged, pour the beef stock in the pan until it rises a little over half way up the ribs. Cover the pan in plastic wrap and then cover with aluminum foil. Put the covered pan in a 400degree oven for 90 minutes. When the 90 minutes are up, pull out the pan and remove thefoil/plastic cover (being careful not to burn yourself with the steam that is trappedunderneath). Flip the ribs, rewrap in plastic & foil and return to the oven for another 90minutes.