FIREHOLE RIBS

Firehole Ribs image

Provided by Food Network

Time 3h45m

Yield 1 to 2 servings

Number Of Ingredients 16

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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
1 1/4 cups brown sugar
10 ounces honey
1 cup sweet chili sauce
11 tablespoons ground pepper
7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
1 rack St. Louis cut pork ribs
3/4 cup pork seasoning, such as Townsend Spice Co.

Steps:

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.