Smoked Pork Ribs By Timothy Hollingsworth

Ingredients

Units of Measurement:

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Steps

• 1

  Remove pork ribs from the refrigerator and let come to room temperature. Trim off excess fat as desired and season evenly with salt and pepper.

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  Ingredients

  • 1 Rack Pork, Spare Ribs Trimmed

  • As Needed salt and pepper

• 2

  When ready to cook, set temperature to 220℉ and preheat 15 minutes. Place ribs on grill and smoke for about 3 hours.

  

  Grill: 220 ˚F

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• 3

  Make sure to check ribs every hour to ensure that they are not becoming too dry. Turn ribs halfway through and baste with Sip & Grip Sauce.

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  Ingredients

  • 2 Cup ketchup

  • 2 1/2 Cup apple cider vinegar

  • 1 Cup dark brown sugar

  • 1 1/4 Cup molasses

  • 1/3 Cup Worcestershire sauce

  • 3 Tablespoon yellow mustard

  • 3 Clove garlic, chopped

  • Half Yellow Onion (small), sliced

  • 1 Tablespoon Tabasco Pepper Sauce

  • 1 Tablespoon crushed chile flakes

  • 1 Tablespoon kosher salt

  • 1 Teaspoon mustard powder

• 4

  After smoking ribs for the 3 hours, remove from grill and wrap ribs in foil. Return to grill for another hour. Ribs are done when they have reached an internal temperature of 202℉. Slice and serve. Enjoy! *Cook times will vary depending on set and ambient temperatures.

  

  Grill: 220 ˚F

  

  Probe: 202 ˚F

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