Cheryl Alters Jamison, Bill Jamison

West Coast Baby Backs

Preparation info
  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

At the time we wrote the original edition of this book, much of the country’s Asian-inspired cooking was still centered on the West Coast, hence the name for these soy- and star anise-scented little babies. Today, they are as at-home in St. Louis as in San Francisco or Seattle.

Ingredients

Simple Chinese Five-Spice Medley

  • ⅓ cup five-spice powder
  • ⅓ cup packed brown sugar
  • 2

Method

  1. At least 2 hours before you plan to barbecue, and preferably the evening before, mix the rub ingredients in a small bowl. Rub the ribs with the soy sauce, followed by a liberal coating of the spice mixture. Reserve the remaining rub. Place the ribs in a plastic bag and refrigerate them overnight, or for at least 2 hours.
  2. Prepare the smoker for barbecuing, bring