Smoky Southern BBQ Smokehouse Feast

Allergens

Milk, Gluten (in some dry rub brands)

Ingredients

• 1. 4 bone
• in pork rib racks (about 3 lbs each) 2. 2 cups hickory wood chips 3. 2 cups apple juice 4. 1 cup BBQ dry rub (salt, pepper, paprika, garlic powder, onion powder, brown sugar, cayenne pepper, mustard powder, and coriander) 5. 1 cup Smoky Southern BBQ sauce 6. 2 lbs jalapeño cheese grits 7. 4 tbsp unsalted butter 8. 1/2 cup shredded smoked Gouda cheese 9. Salt and pepper, to taste

Instructions

1. Soak wood chips in water for at least 30 minutes before grilling.
2. Season pork ribs generously with BBQ dry rub, making sure to cover all sides evenly.
3. Preheat your grill to medium high heat (about 375°F). Place wood chips on foil and place them directly on the hot grates of the grill.
4. Cook pork ribs over indirect heat, with the lid closed, for 2 hours or until they reach an internal temperature of 190°F, basting with apple juice every 30 minutes.
5. In a large pot, prepare jalapeño cheese grits according to package instructions. Stir in butter and smoked Gouda cheese until melted and creamy. Season with salt and pepper to taste.
6. Remove ribs from the grill and generously brush with Smoky Southern BBQ sauce on both sides. Return to the grill for an additional 5 7 minutes or until sauce has caramelized, watching closely to avoid burning.
7. Serve ribs atop a bed of jalapeño cheese grits and enjoy your Smoky Southern BBQ Smokehouse Feast!

Chef’s Insight

This recipe is designed to mimic the iconic flavors of a famous southern BBQ joint, with a creative twist that highlights the smokiness of the ribs and the creamy, cheesy comfort of the grits.

Notes

The smoky aroma and tender, juicy pork ribs combined with the creamy jalapeño cheese grits will make this recipe a staple in your BBQ repertoire. Serve it at your next backyard gathering for an unforgettable culinary experience.