Appetizers

Project Fire Rib “Wings”

Other Recipes from Episode 412: Game Day Grill

Buffalo Brisket Burnt Ends

Project Fire Rib “Wings”

Recipe Notes

Yield: Makes 2 racks of ribs, serving 4 to 6 as an appetizer
Method: Smoking/indirect grilling

Ingredients

2 racks of St Louis-style ribs

For the rub:

2 tablespoons coarse sea salt
2 tablespoons sweet paprika
2 tablespoons light brown sugar
2 tablespoons freshly ground black pepper
1 teaspoon each onion powder and garlic powder
1 teaspoon chili powder
1 1/2 teaspoon celery seed, or more to taste

1/2 to 1 cup Chipotle Molasses Barbecue Sauce

For the spray:

1 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Your favorite hot sauce, to taste

You'll also need:

A wire grid or rack; hardwood chunks, for smoking; a food-safe spray bottle, for misting the ribs

Recipe Steps

1: Set up your smoker following the manufacturer’s instructions and heat to 250°F. Add the wood as specified by the manufacturer.

2: Slice the 2 racks of spareribs into individual ribs. Arrange on a wire grid over a rimmed sheet pan.

3: Combine the ingredients for the rub in a small bowl and mix with your fingers, breaking up any lumps in the brown sugar. Season the ribs on all sides with the rub. Arrange the individual ribs on a wire rack over the sheet pan so you can use the wire rack to place all the ribs into the smoker at the same time.

4: Place the ribs on their rack in the smoker and cook for 1 hour.

5: Meanwhile, place the vinegar, Worcestershire sauce, and hot sauce in a spray bottle. Shake to mix, then spray the ribs well. Continue cooking the ribs for another 3 to 3-1/2 hours, or until done, spraying every 45 minutes. The ribs are ready for saucing when the meat has shrunk back about 1/2 inch from the ends of the bones.

6: Increase the smoker temperature to 375 degrees and baste the ribs on all sides with Chipotle Molasses Barbecue Sauce.

7: Cook the ribs for an additional 20 to 30 minutes to sear the sauce into the ribs.