Berry Fine Baby Back Ribs

2 slabs baby back beef ribs, membranes removed
2 tablespoons Worcestershire sauce
Dry Rub:
3 tablespoons brown sugar
1 tablespoon onion powder
2 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon salt

Glaze:
1 cup raspberry or strawberry jelly
1/4 cup water
1 tablespoon ketchup
3 tablespoons minced onion
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar

At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 teaspoons of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours.

Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes.

Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature.

Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250.

About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking.

The glaze will be sticky and caramelized in spots. Let the slabs sit for 5 to 10 minutes before slicing them into individual ribs...serve.