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Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.

Recipe Summary

prep:
20 mins
cook:
4 hrs
additional:
1 hr
total:
5 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dry Rub:

Directions

Instructions Checklist
  • About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.

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  • Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.

  • Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  • Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.

  • Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.

  • Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.

  • Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Tips

Serving Suggestions: You can make these deliciously tangy ribs even more so by adding some hot sauce to the sauce mixture. On the side, go classic-a cooling, creamy cole slaw and cornbread slathered with honey butter.

Recipe by BBQ Pit Master, Moe Cason

Nutrition Facts

820 calories; protein 37.7g; carbohydrates 45.9g; fat 54g; cholesterol 183.6mg; sodium 1584.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2015
These ribs rate towards the top! No wrapping ribs in foil here and you must mist the ribs with Apple Juice regularly to prevent them from drying out. I suggest you keep a fire chimney going with hot coals in order to be able to add Hot Coals as required in this recipe. Takes dedication and time but it's worth it! (I keep an ice chest with cold drinks and a radio outside so I can enjoy the Cook...) Read More
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2015
These ribs rate towards the top! No wrapping ribs in foil here and you must mist the ribs with Apple Juice regularly to prevent them from drying out. I suggest you keep a fire chimney going with hot coals in order to be able to add Hot Coals as required in this recipe. Takes dedication and time but it's worth it! (I keep an ice chest with cold drinks and a radio outside so I can enjoy the Cook...) Read More
(4)
Rating: 5 stars
05/22/2017
First time cooking ribs. Followed the recipe and made no changes. My family loved it. Read More
(2)
Rating: 5 stars
06/16/2017
My family could not eat these fast enough. Wonderful recipe!!! Read More
(2)
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Rating: 4 stars
08/01/2020
making them as I type so far so good. I got about 2more hrs. Read More