Memphis Smokehouse Dinner for Two

Allergens

Contains gluten and soy.

Ingredients

• 2 bone
• in pork rib racks, about 3 lbs each
• 1 cup Sweet & Spicy BBQ Sauce (recipe below)
• 4 cups hickory wood chips, soaked in water for 30 minutes
• Salt and pepper, to taste Sweet & Spicy BBQ Sauce:
• 1 1/2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup water
• 2 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Preheat your grill or smoker to medium heat, about 350°F (175°C). Soak wood chips in water for 30 minutes before using.
2. Season the pork rib racks with salt and pepper to taste, then place them on the preheated grill or smoker, bone side down. Cover and cook for 2 hours, adding soaked wood chips as needed for smoke.
3. In a saucepan, combine all Sweet & Spicy BBQ Sauce ingredients, bringing them to a boil over medium heat. Reduce the heat to low and simmer for 15 20 minutes until slightly thickened.
4. After 2 hours, flip the ribs over and continue cooking for another 1 hour, basting frequently with the Sweet & Spicy BBQ Sauce. Monitor internal temperature the ribs are done when they reach an internal temperature of 190°F (88°C).
5. Remove from heat and let rest for 10 minutes before slicing and serving.

Chef’s Insight

To add an extra touch, serve your Memphis Smokehouse Dinner with creamy coleslaw and garlic mashed potatoes.

Notes

You can adjust the heat level of this recipe by increasing or decreasing the amount of chili powder used in the Sweet & Spicy BBQ Sauce.