Recipe courtesy of Firehole Bar-B-Que Company
Firehole Ribs
- Level: Intermediate
- Yield: 1 to 2 servings
- Total: 3 hr 45 min (includes resting time)
- Active: 30 min
Ingredients
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
Ribs:
1 rack St. Louis cut pork ribs
3/4 cup pork seasoning, such as Townsend Spice Co.
Directions
Special equipment:
a smoker- 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.