Recipe courtesy of Firehole Bar-B-Que Company

Firehole Ribs

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  • Level: Intermediate
  • Total: 3 hr 45 min (includes resting time)
  • Active: 30 min
  • Yield: 1 to 2 servings
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Firehole BBQ Sauce:

57 ounces ketchup

11 ounces molasses 

6 ounces distilled white vinegar 

5 1/2 ounces Worcestershire sauce 

1 1/4 cups brown sugar 

1/4 cup liquid smoke 

1/8 cup salt 

Rib Glaze:

1 1/4 cups brown sugar

10 ounces honey 

1 cup sweet chili sauce 

Firehole Brisket Rub:

11 tablespoons ground pepper

7 tablespoons kosher salt 

3 tablespoons seasoning salt 

1 tablespoon granulated garlic 


1 rack St. Louis cut pork ribs

3/4 cup pork seasoning, such as Townsend Spice Co.


Special equipment:
a smoker
  1. For the Firehole BBQ Sauce: Bring ketchup, molasses, vinegar, Worcestershire, sugar, liquid smoke, salt and 1/4 cup water to a simmer in a saucepan, then turn off the heat and let cool.
  2. For the rib glaze: Add the sugar, honey and sweet chili sauce to the full batch of Firehole BBQ sauce and bring to a rolling boil. Turn off the heat.
  3. For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
  4. For the ribs: Preheat a smoker for cooking at about 300 degrees F.
  5. Trim any loose or excess fat from ribs.
  6. Season ribs with pork seasoning and 1/4 cup brisket rub.
  7. Place in smoker meaty-side up and let smoke for 2 hours. Pull ribs off smoker and place on a piece of foil. Brush all over with rib glaze and wrap in foil. Place back in the smoker for 1 more hour, then let rest 15 to 30 minutes.
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