Killer Hickory Smoked Ribs with Spicy BBQ Sauce

Allergens

Soy (Worcestershire sauce), Mustard

Ingredients

• 4 lbs pork spare ribs 2 cups hickory wood chips 1/2 cup apple cider vinegar 1/3 cup brown sugar 1/3 cup ketchup 1/4 cup Worcestershire sauce 1 tbsp smoked paprika 1 tbsp chili powder 1 tbsp garlic powder 1 tsp ground black pepper 1 tsp onion powder 1/2 tsp cayenne pepper (optional, for extra heat) BBQ Sauce: 1 cup ketchup 1/3 cup brown sugar 1/4 cup apple cider vinegar 1 tbsp Worcestershire sauce 1 tbsp molasses 1 tsp chili powder 1 tsp smoked paprika 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium high heat, about 350°F (175°C). Soak wood chips in water for at least 30 minutes before using.
2. In a large bowl, whisk together all BBQ sauce ingredients until well combined and smooth. Set aside.
3. Remove the membrane from the back of the ribs by sliding a butter knife under it and peeling it off. Pat dry with paper towels.
4. In another large bowl, combine the spice rub ingredients (except cayenne pepper if using). Rub the spice mix evenly onto both sides of the ribs, pressing gently to adhere.
5. Drain and place wood chips on hot grill to create smoke. Place ribs on grill grate and cover with lid. Cook for 1 hour and 30 minutes, flipping every 30 minutes and basting with BBQ sauce every 15 minutes during the last 45 minutes of cook time. If using cayenne pepper, add it to the BBQ sauce after the first flip.
6. For extra tender ribs, wrap them in aluminum foil after the initial cooking time and continue cooking until they reach your desired tenderness.
7. Remove ribs from grill, let rest for 5 minutes, then slice into individual ribs. Serve with additional BBQ sauce on the side.

Chef’s Insight

Use a meat thermometer to ensure the ribs are cooked to your desired temperature (at least 190°F or 88°C for pork ribs).

Notes

Adjust the amount of cayenne pepper to your spice preference.