Fire up the grill and throw back a few cold ones this summer.
Cherrywood Smoked Spare Ribs
- 1/4 cup BBQ sauce
- 1 rack Smithfield Extra Tender St. Louis Style Pork Spareribs, membrane removed
- 1/4 cup BBQ seasoning blend
- 1/8 cup prepared yellow mustard
- 1/2 cup Italian vinaigrette salad dressing
- 1/2 cup packed light brown sugar
- 1/2 cup honey, divided
- 1/4 cup apple juice
- Cherrywood for smoking
- Heat grill or smoker for indirect cooking at 275°F. Add wood for smoking.
- Sprinkle bone side of ribs with 2 tablespoons BBQ rub, then apply 1 tablespoon mustard; rub in to ensure even coating. Repeat on meaty side. Place ribs, meaty side up, over a drip pan and smoke for 2 hours, lightly basting tops with Italian dressing every 30 minutes.
- Place 1 sheet of heavy duty aluminum foil on the counter (about 4 inches longer than ribs). Sprinkle 2 tablespoons brown sugar and drizzle 2 tablespoons honey on the sheet. Place ribs, meaty side down, on foil. Top bone side of ribs with an additional 2 tablespoons each brown sugar and honey.
- Fold foil up around ribs; pour ¼ cup apple juice over each rack. Seal foil around ribs and return to grill/smoker. Cook for 1 ½ to 2 hours until ribs are tender.
- Remove ribs from foil and return to grill/smoker, meaty side up. Mix together remaining ¼ cup honey and BBQ sauce; lightly brush onto ribs and cook 10 to 15 minutes until sauce is set. Let stand 5 minutes before serving.
Smoked Back Ribs with Roasted Tomato, Honey & Chipotle Glaze
Smoked Ribs Ingredients:
- 3 racks Smithfield Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
- 1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- Apple juice in a spray bottle
Dry Rub Ingredients:
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
Roasted Tomato, Honey & Chipotle Glaze Ingredients:
- 1 can fire-roasted diced tomatoes
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 tablespoons pureed chipotle chiles in adobe sauce
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Heat grill using Kingsford Charcoal for indirect cooking at 250°F to 275°F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours, spraying both sides of ribs with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, make Roasted Tomato, Honey & Chipotle Glaze. Sauté tomatoes, onion and garlic in olive oil over medium-high heat for 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool.
- Remove ribs from grill; brush both sides of ribs with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1⁄2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain heat.
- Remove ribs from grill and unwrap. Place ribs over indirect heat on grill and brush with more glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.