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Project Fire Rib “Wings”

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Other Recipes from Episode 412: Game Day Grill


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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

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.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein