- 3/4 cup dark brown sugar
- 1/4 cup coarse ground black pepper
- 1/4 cup ground jalapeno powder
- 3 tablespoons fine grind sea salt
- 1 teaspoon celery salt
- 1/2 cup distilled white vinegar
- 1/2 cup dark brown sugar
- 1/2 cup barbecue sauce
- 1/4 cup clover honey
- 1/4 cup apple jelly
- 2 teaspoons seasoned salt
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 2 rack Smithfield Prime Pork Back Ribs (membrane removed if desired)
- 1 handful hickory or apple wood chips for smoking, soaked in water and drained(optional)
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Rub a light amount of oil on both sides of ribs and sprinkle a light coating of rub on both sides; let stand for 5-10 minutes at room temperature. Once the first layer of rub turns wet from the meat, generously coat both sides of ribs with additional rub. Set aside at room temperature for 30 minutes.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
- Heat charcoal grill using Kingsford Charcoal for indirect cooking at 250 F to 300 F. Add drained wood chips if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to the charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking ribs for 1-2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.
Makes 2-4 servings
Prep time: 10 minutes + 40 minutes stand time
Cook time: 3-4 hours