Famous Texas BBQ Smokehouse Dinner

Allergens

Gluten, Soy

Ingredients

• 1. 2 racks of baby back pork ribs 2. 2 cups barbecue sauce 3. 1 cup apple cider vinegar 4. 1/2 cup brown sugar 5. 1/4 cup Worcestershire sauce 6. 1/4 cup tomato paste 7. 1/4 cup honey 8. 1 tbsp chili powder 9. 1 tbsp smoked paprika 10. 1 tbsp onion powder 11. 1 tbsp garlic powder 12. Salt and pepper, to taste

Instructions

1. Preheat your grill or smoker to 250°F (120°C).
2. In a large bowl, mix together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, honey, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper to create the dry rub.
3. Coat the pork ribs evenly with the dry rub mixture, ensuring they are well covered.
4. Place the ribs on the grill or smoker, meat side up, and cook for 2 hours, basting with barbecue sauce every 30 minutes.
5. After 2 hours, wrap each rack of ribs individually in heavy duty aluminum foil with a little bit of the remaining barbecue sauce.
6. Return the wrapped ribs to the grill or smoker and cook for another
7. 5 hours or until tender.
8. Carefully unwrap the ribs, discard the used foil, and glaze with the remaining barbecue sauce.
9. Transfer the ribs back to the grill, meat side up, and cook for an additional 20 minutes, basting occasionally with the remaining sauce.
10. Remove from heat and let rest for 10 minutes before cutting into individual servings.

Chef’s Insight

To achieve that perfect smoky flavor, use hickory or oak wood chips in your grill or smoker.

Notes

For a spicier version, add cayenne pepper or red pepper flakes to the dry rub.