Author Notes
Whether I'm grilling these ribs at home or at my Q Barbecue restaurants, I reach for fresh pork ribs from Smithfield for that tender, falling-off-the-bone texture I love. —Tuffy Stone
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Ingredients
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3 tablespoons
pureed chipotle chiles in adobo sauce
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3 tablespoons
kosher salt
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2 tablespoons
brown sugar
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1 tablespoon
chili powder
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2 teaspoons
ground cumin
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1 teaspoon
fresh cracked black pepper
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1/2 teaspoon
cayenne pepper
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3
racks of Smithfield Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
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1
handful hickory or applewood chips for smoking, soaked in water and drained (optional)
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apple juice in spray bottle
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1
14.5-oz can fire-roasted diced tomatoes
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1 cup
diced onion
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1 tablespoon
minced garlic
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2 tablespoons
olive oil
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1/4 cup
tomato paste
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1 teaspoon
paprika
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1 teaspoon
chile powder
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1/4 cup
honey
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1/4 cup
apple cider vinegar
Directions
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About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
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Heat charcoal grill for indirect cooking at 250°F to 275°F. Add drained wood chips, if using.
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Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 30 minutes. Add about 12 coals to the grill every 45 minutes or so to maintain the heat.
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Meanwhile, make Roasted Tomato, Honey, and Chipotle Glaze. Sauté tomatoes, onion and garlic in olive oil over medium-high heat for 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool. Carefully pour glaze into blender and pulse until smooth. Add water to thin if needed.
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Remove ribs from grill; brush both sides of ribs with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
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Remove ribs from grill and unwrap. Place ribs over indirect heat on grill and brush with more glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
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