Baby Backs - Cold Smoked - then Braised

[FLBentRider]

The last time I did the rub/smoke/braise thing, I lost most of the rub going in and out of the smoker.

This time I am going to cold smoke the ribs (Can you cold smoke in Florida in July??) for 1:40 with Hickory

Then put a rub on them, foil boat and back into the refrigerator for a few hours.

Then add a braising liquid (white wine, vinegar, honey and garlic)

and into the oven for 2.5-3 hours @220F

Drain the braising liquid, rub, and drippings into a pot, reduce down to a sauce.

Sauce the ribs, under the broiler to caramelize the sauce a little.

Cut

Serve

Eat!

Thoughts ?

[Up In Smoke]

I think i have a lot to learn!
Sounds great FLB. gonna keep an eye out for the results

[FLBentRider]

I did not get the membrane off last night... happy hour....

This morning I took off the membrane and applied 1 hour of cold Hickory smoke.

I rested them in the fridge for an hour to chill them a little more, then applied this rub:

Dry Rub: - This is for 6 racks

    1.5 Cups light brown sugar, tightly packed
    3 tablespoons kosher salt
    3 tablespoon chili powder
    1 1/2 teaspoon ground black pepper
    1 1/2 teaspoon cayenne pepper
    1 1/2 teaspoon jalapeno seasoning
    1 1/2 teaspoon Old Bay Seasoning
    1 1/2 teaspoon rubbed thyme
    1 1/2 teaspoon onion powder

I wrap each rack in foil, leaving a "spout" at one end.

Back into the refridgerator for 3-4 hours.

[FLBentRider]

Time to cook!

I mixed up a braising liquid:

3 cups white wine ***I would NOT use "cooking wine" here - it has too much sodium - makes the sauce too salty***
(I use a full-bodied white - "twisted chard"
6 tablespoons white wine vinegar (I have used red wine vinegar and apple cider vinegar as well)
6 tablespoons Worcestershire sauce ( I have never put this in, allergic - never miss it)
3 tablespoon honey
8 cloves garlic, chopped

Mix all the ingredients except for the garlic. Microwave on high 3 minutes. add garlic, stir, let rest 10 minutes.

you should have about 4 cups of liquid at this point. Add 2/3 of a cup to each boated rack.

2.5 hours in a 250F oven.

[FLBentRider]

Take the ribs out of the oven, pour the liquid from each foil boat into a pot to make the sauce.

re-close the foil boats, put the ribs back in the oven on "warm"

I skim the fat off the top, I got more than 1 cup.

Bring the sauce to a boil, until it reduced in volume by at least 1/2 and starts to thicken.

remove the ribs from the foil boats, mop with the sauce, and place under the broiler to "set" the sauce.

Eat.

[FLBentRider]

These came out   F A N T A S T I C!