Sweet and Spicy Smoked Ribs
- 1 of 1 Soak 2 cups wood chips in hot tap water. Rinse and pat dry ribs.
- 1 of 1 In a medium-size bowl, combine sugar, garlic salt, onion powder, cinnamon, oregano and pepper. Rub mixture generously over meaty side of ribs. Sprinkle a small amount over bony side of ribs.
- 1 of 2 Fire up 10 pounds of charcoal in bottom of grill. The charcoal is ready when gray and ashy. Reassemble grill, water pan and bottom grill grate. Pour at least 8 cups water into the water pan. Place 2 of the half rib racks, meaty side up, on the bottom grate. Replace the top grill grate and top with remaining two half rib racks. Cover grill; shake excess water off chips, then add to charcoal through side door.
- 2 of 2 Smoke ribs at 200 degrees F to 225 degrees F for 3 hours, then carefully turn over. Continue to smoke ribs for an additional hour. Turn ribs again, and brush with 1/2 cup of the barbecue sauce. Continue to smoke for another 30 minutes to 1 hour, until rib meat registers 160 degrees F on an instant-read thermometer. Remove from grill and brush again with sauce. Serve with additional sauce on the side. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 22 g Fat, total, 12 g carb., 63 g pro., 513 kcal cal., 7 g sat. fat, 135 mg chol., 1 g fiber, 1065 mg sodium