Smoky Mountain BBQ Smokehouse Feast

Allergens

Wheat (for those sensitive to gluten)

Ingredients

• 2 racks pork ribs, St. Louis style
• 1 cup BBQ Smokehouse rub (see recipe below)
• 2 cups Smoky Mountain BBQ sauce (store
• bought or homemade, see recipe below)
• Wood chips for smoking, such as hickory or applewood
• 4 hamburger buns
• 4 slices cheddar cheese
• Coleslaw (store
• bought or homemade, see recipe below)
• Pickles BBQ Smokehouse Rub:
• 1/4 cup paprika
• 2 tbsp brown sugar
• 2 tbsp kosher salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp ground black pepper
• 2 tsp ground mustard
• 1 tsp cayenne pepper (optional)
• 1 tsp dried thyme
• 1 tsp dried oregano Smoky Mountain BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tbsp molasses
• 2 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground mustard
• Salt and black pepper to taste

Instructions

1. Prepare the BBQ Smokehouse Rub by combining all ingredients in a small bowl. Mix well and set aside.
2. In a separate bowl, prepare the Smoky Mountain BBQ sauce by combining all ingredients. Mix well and set aside.
3. Remove the membrane from the back of the rib racks using a butter knife or dull spatula. Apply half of the BBQ Smokehouse Rub to both sides of the racks, pressing gently to ensure even coverage.
4. Preheat your smoker or grill to 250°F (120°C) with wood chips for added smoke flavor. Place the ribs on the grate and smoke for 3 hours, applying the remaining BBQ Smokehouse Rub after 1 hour.
5. After 3 hours, increase the grill temperature to 350°F (175°C). Continue cooking until the ribs are tender but not falling apart, approximately 20 30 minutes.
6. While the ribs are finishing, warm the Smoky Mountain BBQ sauce in a small saucepan over low heat.
7. Remove the ribs from the grill and allow them to rest for 5 minutes. Slice into individual rib sections and place them on buns.
8. Top each slider with a generous portion of BBQ sauce, a slice of cheddar cheese, and a scoop of coleslaw. Add pickles on the side.
9. Serve immediately while hot and enjoy!

Chef’s Insight

The secret to tender, juicy ribs is in the smoking process; be patient and maintain consistent heat for optimal results.

Notes

The BBQ Smokehouse Rub and Smoky Mountain BBQ sauce can be prepared in advance to save time.