Project Fire Rib “Wings”Steven Raichlen
Other Recipes from Episode 412: Game Day Grill
Project Fire Rib “Wings”
- Yield: Makes 2 racks of ribs, serving 4 to 6 as an appetizer
- Method: Smoking/indirect grilling
- 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
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.