Honey Chipotle Ribs
Rob Harding
Ingredients:
2 racks St. Louis spareribs. (3.0-3.5 lbs)
Pitmaster BarBQue Company Butt Rub or your favorite dry rub
Charcoal grill prepared for indirect cooking.
Apple/Hickory wood chips
Barbecue sauce of choice
Directions:
Prepare the ribs by removing the fascia off the bones. This can be done by lifting the edge of the fascia with a knife and then gripping it with a paper towel and pulling it off. Proceed to clean the ribs and remove any excess fat (but not too much).Generously cover the entire rack with the dry rub. Do not rub it in – sprinkle it like you would salt and pepper.
Get your smoker/grill up to 275 degrees and prepared for indirect cooking. Place the ribs, bone side down, on the opposite side of the coals. Sprinkle a handful of Apple/Hickory chips over the coals and close the lid. Be sure to keep the top and bottom vents open. (Cook’s note: Remember that smoke is a condiment, not an ingredient.) Cook the ribs for 5 hours. Add pre-lit charcoal to your cooker as needed to maintain 275 degrees. (About every two hours)
Select your favorite sauce and baste the ribs the last 15 minutes of the cooking time. If you like a crispy rib, finish the ribs directly over the heat, basting and turning every 2-3 minutes or until done.
