The Rub:

3 Cinnamon sticks

90 Ml (⅓ c) brown sugar

60 Ml (¼ c) of anise star, fennel and peppercorns

The Meat and the Sauce:

2 Slabs of baby back ribs (approx. 1.25 to 1.5 kg or 2 1/2 to 3 lbs)

125 Ml (½ c) teriyaki sauce

The night before you plan on cooking the ribs, grind together the rub ingredients, in a coffee mill or food processor, and mix them with brown sugar.

Then rub the ribs with the teriyaki sauce and coat with the rub.

Place ribs in a plastic bag and refrigerate overnight.

The next day remove the ribs from the refrigerator, pat down with any remaining rub and let stand for 25 to 30 minutes.

Smoking Method:

Preheat the Bradley Smoker to 95°C to 100°C (200°F to 220°F) approximately.

Transfer the ribs to the Bradley Smoker and, using Apple flavor bisquettes, cook for about 4 hours.

To Serve:

Let stand for 5 to 10 minutes before cutting to serve.