Killer Chipotle BBQ Smokehouse Dinner for Two
Discover this unforgettable BBQ Smokehouse Dinner recipe that takes inspiration from the legendary Ribmaster's Haven. Enjoy succulent smoked pork ribs, creamy coleslaw, and spicy chipotle cornbread with a tangy BBQ sauce.
Allergens
Dairy, Eggs, Wheat
Ingredients
- 2 racks of baby back pork ribs 1 cup Smoky Chipotle BBQ Sauce 2 cups coleslaw mix 1/2 cup mayonnaise 1 tablespoon sugar 1 tablespoon white vinegar Salt and pepper, to taste Cornbread ingredients: 1 cup cornmeal, 1 cup all
- purpose flour, 3/4 cup milk, 1 egg, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup unsalted butter, and 1 teaspoon chipotle chili powder
Instructions
- Preheat your smoker or grill to 250°F (120°C). Season the pork ribs with salt and pepper. Smoke the ribs for 3 hours, then wrap in foil with a cup of Smoky Chipotle BBQ Sauce each and continue cooking for another 2 hours or until tender.
- For coleslaw, whisk together mayonnaise, sugar, and white vinegar. Season with salt and pepper to taste. Toss with coleslaw mix and refrigerate until ready to serve.
- Prepare cornbread batter according to the recipe and fold in 1 teaspoon of chipotle chili powder. Bake at 400°F (205°C) for 20 25 minutes or until golden brown.
- Remove ribs from the smoker/grill, let them rest for 10 minutes, then cut into individual rib sections. Serve with coleslaw and cornbread slices.
Chef’s Insight
Allow the ribs to rest after smoking to keep their succulent juices intact.
Notes
Make sure to use high-quality baby back pork ribs for the best results.