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.
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.
For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
For the ribs: Preheat a smoker for cooking at about 300 degrees F.
Trim any loose or excess fat from ribs.
Season ribs with pork seasoning and 1/4 cup brisket rub.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Firehole Bar-B-Que Company, West Yellowstone, MT