Street-Style BBQ Smokehouse Dinner

Allergens

Wheat (in the BBQ sauce)

Ingredients

• 2 bone
• in pork rib racks, about 2 pounds each
• 1 cup Sweet & Smoky BBQ Sauce (recipe below)
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. Preheat your grill or smoker to medium high heat, around 375°F (190°C).
2. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper (if using), salt, and black pepper to create a dry rub.
3. Evenly coat both sides of each pork rib rack with the dry rub, pressing it gently into the meat.
4. Place the racks on the preheated grill or smoker, close the lid, and cook for 15 minutes.
5. Turn the racks over and continue cooking for another 15 minutes, or until the ribs are cooked through and tender.
6. In a small saucepan, warm up the Sweet & Smoky BBQ Sauce over medium heat.
7. Remove the racks from the grill and brush them generously with the warmed BBQ sauce on both sides.
8. Return the ribs to the grill for an additional 5 minutes or until the sauce has caramelized and formed a glossy, sticky finish.
9. Remove the ribs from the grill, let them rest for a few minutes, then cut into individual bones and serve.

Chef’s Insight

To achieve that perfect charred look, ensure the ribs are exposed to direct heat for a few minutes at the end of cooking.

Notes

Don't forget to check for doneness with a meat thermometer; the internal temperature should reach at least 190°F (93°C).