Southern BBQ Smokehouse Dinner

Southern BBQ Smokehouse Dinner

Discover the perfect BBQ Smokehouse Dinner recipe inspired by a famous restaurant. Easy to follow instructions and images that capture the essence of a Friday night tailgate or secret restaurant hack at home.

🕒 Prep - 15 min; Cook - 2 hours; Total - 2 hours 15 min
🍽 Servings: 4
🔥 Difficulty: Easy
🌎 Cuisine: American

Allergens

Contains soy, wheat

Ingredients

  • 1. 4 bone
  • in pork rib racks (approx. 2 lbs each) 2. 2 cups your favorite BBQ sauce 3. 1 cup apple cider vinegar 4. 1/2 cup brown sugar 5. 1/4 cup Worcestershire sauce 6. 1/4 cup molasses 7. 1/4 cup yellow mustard 8. 1/4 cup honey 9. 1/4 cup fresh lemon juice 10. 2 tbsp chili powder 11. 2 tbsp smoked paprika 12. 2 tbsp garlic powder 13. 1 tbsp onion powder 14. 1 tbsp cayenne pepper (optional) 15. Salt and pepper, to taste 16. Wood chips, soaked in water for at least 30 minutes

Instructions

  1. Preheat your BBQ grill to medium high heat (approx. 375°F).
  2. In a large bowl, mix together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, yellow mustard, honey, lemon juice, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Season with salt and pepper to taste.
  3. Place the pork rib racks in a large roasting pan or dish, then pour half of the sauce over them, turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
  4. Remove ribs from the fridge and let sit at room temperature for about 30 minutes before grilling.
  5. Meanwhile, soak wood chips in water for at least 30 minutes.
  6. Drain and place soaked wood chips on the coal or gas burner tray of your BBQ grill, then replace the cooking grate. Allow the wood chips to begin smoking.
  7. Carefully transfer the pork rib racks to the preheated grill, placing them directly over indirect heat. Close the lid and cook for 1 hour and 45 minutes, basting occasionally with the remaining sauce.
  8. Remove ribs from the grill when an internal temperature of 190°F is reached. Let rest for 10 minutes before cutting into individual rib sections.

Chef’s Insight

This recipe is inspired by the flavors of the famous Kansas City smokehouse BBQ. The combination of sauces and spices creates an irresistible glaze that will have you coming back for more.

Notes

Be sure to use a meat thermometer to ensure proper cooking and food safety.

Cultural or Historical Background

Smokehouse BBQ originated in the United States during the 19th century, with its origins tied to cowboys cooking meat over open fires. Over time, these techniques evolved into what we now know as modern barbecue cuisine.