3-2-1 Baby Back Ribs

-First peel away the membrane off the backside of the ribs.
-Next season with sea/himalayan salt, pepper, minced garlic, minced onion, splash of worcetershire sauce, splash of tabasco sauce.
-Place in smoker w/ hickory and or mesquite wood chips for 3 hours.
-Remove from smoker, put in foil and splash with mixture of bourbon, worcestershire sauce, tabasco sauce and basalmic vinegar before sealing foil
-Put back in smoker for 2 hours
-Unwrap from foil
-Smoke additional hour

-During smoking, one can of tomato paste, heat in pan, and then mix bourbon, worcestershire saunce and basalmic vinegar to taste, you want tangy, with only very slight sweetness, with the smoothness and oaky bourbon flavour. stir in ingredients and do any adjustments to taste. After the base sauce is complete, its time to season, salt, pepper, garlic, onion, then add chili pepper or cajun seasoning and tabasco sauce to required spicy flavour, mine is usually 3 alarm.

-Cut and serve