Tennessee Smokehouse Dinner

Allergens

N/A (gluten-free)

Ingredients

• 1. 2 bone
• in pork rib racks 2. 1 cup Tennessee whole cane sugar 3. 1/2 cup apple cider vinegar 4. 1/4 cup paprika 5. 2 tablespoons chili powder 6. 1 tablespoon black pepper 7. 1 teaspoon ground cumin 8. 1 teaspoon cayenne pepper (optional) 9. 1 teaspoon garlic salt 10. 1 teaspoon onion powder 11. 1/2 teaspoon dried thyme 12. 1/2 teaspoon dried oregano 13. 1/4 teaspoon ground cinnamon

Instructions

1. Prepare a charcoal grill or smoker for indirect heat and preheat to 250°F (120°C).
2. In a small bowl, mix together the sugar, vinegar, paprika, chili powder, black pepper, cumin, cayenne pepper (if using), garlic salt, onion powder, thyme, oregano, and cinnamon to create a dry rub.
3. Generously apply the dry rub to both sides of the pork rib racks, pressing it into the meat.
4. Place the racks of ribs on the preheated grill or smoker, bone side down over indirect heat.
5. Cook for 2 hours with the lid closed, maintaining a consistent temperature of 250°F (120°C).
6. Wrap each rack of ribs individually in aluminum foil and return to the grill or smoker for another 2 hours, maintaining the same temperature.
7. After 4 hours, remove the racks from the foil and place them back on the grill grates, bone side down. Cook for an additional 1 2 hours, until the ribs are tender and the meat is pulling away from the bones.
8. When ready, remove from heat, let rest for 5 minutes, then slice and serve.

Chef’s Insight

Don't be afraid to let the meat rest before slicing - it will make all the difference in tenderness and flavor.

Notes

Adjust cooking time to achieve your preferred rib tenderness.