Smokehouse Sensation Dinner for Two

Allergens

Soy (in some barbecue sauces)

Ingredients

• 2 bone
• in pork rib racks (about 3 lbs)
• 1 cup applewood chips soaked in water for at least 30 minutes
• 1/4 cup BBQ rub (salt, pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper)
• 2 cups your favorite barbecue sauce
• Wooden skewers or pre
• soaked bamboo skewers

Instructions

1. Preheat a charcoal grill with a lid to medium heat (about 350°F). If using a gas grill, preheat one side of the grill to medium heat and keep the other side off.
2. Remove ribs from packaging, rinse and pat dry. Place on a cutting board and cover with plastic wrap. Use a sharp knife to slice through the membrane on the underside of each rack of ribs. Rub the BBQ rub evenly on both sides of the ribs.
3. Arrange applewood chips in a smoker box or foil pouch and place on grill grates over unlit burners. Put the cooking grate in place, cover the grill and preheat for 5 minutes.
4. Place rib racks bone side down on the cooler part of the grill grate. Close the lid, and smoke for 2 hours, adding more applewood chips as needed. Flip the ribs every 30 minutes and baste with barbecue sauce during the last 30 minutes of cooking.
5. Once the ribs are tender, remove from the grill and let them rest for 10 minutes before cutting into individual rib portions.

Chef’s Insight

Cooking the ribs over indirect heat creates a tender, juicy result.

Notes

Adjust the amount of BBQ rub and sauce to your desired spiciness level.