Ingredients:
1 Slab of baby back ribs
1 can (20 oz) Cranberry sauce
1 tsp Chili Powder
1 cup Honey
1 ½ tsp Cayenne Pepper
½ tspGarlic Powder
1 tsp Worcestershire Sauce
1 ½ tsp Lemon Juice
¼ cup Paprika
1 tbsp Pepper
1 tbsp Salt
1 Cup Brown Sugar
1 Tbsp Onion Power
1 Cup Ketchup
1 Tbsp/ ½ tsp Garlic Powder

Cranberry Barbeque Sauce:
1 can (20 oz.) whole cranberry sauce
½ cup honey
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 tsp Worcestershire sauce
1 ½ tsp. lemon juice
Ketchup

Rub:
1 Cup of Brown Sugar
¼ Cup Paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne


Directions:
1.Rinse Baby back rib the gently dry it with paper tow.
2.Place rib on cooking sheet.
3.Tear membrane off the back of the rib using a sharp utensil.
4.Spread rub on both sides of the rib, make sure the whole rib is covered
5.Let the rib sit overnight to make sure the rub has soaked into the meat.
6.Place the rib onto the smoker
7.Cook ribs over indirect heat for 4-6 hours between 250 and 300 degrees.
8.To check if ribs are done, use a thermometer to see if the temperature is between 250-300 degrees
9.When the ribs is finished rap it in uluminum foil and let it cool for about 30 minutes.
10.After the 30 minutes is up, apply your barbeque sauce.