DRY RUB and RIBS
3 tablespoons paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 tablespoon table salt
1/2 tsp cayenne pepper
2 rib racks (2 1/2 - 3 lbs each)
2 cups hickory wood chips
SAUCE
1 1/2 cups ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tsp - 1 tablespoon tabasco sauce
1/2 tsp table salt
1/2 tsp ground black pepper
Combine dry rub ingredients in a small bowl. Whisk together sauce ingredients in a third bowl; cover with plastic wrap and set aside. Use a paper towel to grasp the thin membrane on the underside of the ribs that runs across the bones and pull it off. Blot the ribs dry with paper towels. Rub the spices evenly over all sides of the ribs so they are well coated. Let the ribs sit at room temperature on a platter while the grill heats.
Place wood chips in a bowl and cover with enough water to submerge fully. Soak for 30 minutes, then drain and place wood chips on a large piece of foil. Fold the foil to enclose the wood chips in a packet. Use a fork to poke lots of holes all over the top of the packet. Place the foil pouch on a side grill grate. Turn all grill burners to high and heat grill with the lid down for 15 minutes. Turn the burner with the wood chips over it down to medium and turn all other burners off. Adjust primary burner up or down as needed to maintain a grill temperature of approximately 300 degrees. Place ribs meat side up over the off burners, close the grill cover, and cook 2 hours, rotating the rib racks halfway through, so each one gets to be next to the smoke packet for half the time. During the final 15 minutes of grilling, adjust oven rack to middle position and heat oven to 250.
Remove ribs from grill and place on a large baking sheet. Cover tightly with foil and bake for 1 1/2 hours. Remove ribs from oven and let rest, still covered, 30 minutes. Uncover ribs and baste with sauce. Cut between the bones and serve, passing extra sauce at the table.
3 tablespoons paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 tablespoon table salt
1/2 tsp cayenne pepper
2 rib racks (2 1/2 - 3 lbs each)
2 cups hickory wood chips
SAUCE
1 1/2 cups ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tsp - 1 tablespoon tabasco sauce
1/2 tsp table salt
1/2 tsp ground black pepper
Combine dry rub ingredients in a small bowl. Whisk together sauce ingredients in a third bowl; cover with plastic wrap and set aside. Use a paper towel to grasp the thin membrane on the underside of the ribs that runs across the bones and pull it off. Blot the ribs dry with paper towels. Rub the spices evenly over all sides of the ribs so they are well coated. Let the ribs sit at room temperature on a platter while the grill heats.
Place wood chips in a bowl and cover with enough water to submerge fully. Soak for 30 minutes, then drain and place wood chips on a large piece of foil. Fold the foil to enclose the wood chips in a packet. Use a fork to poke lots of holes all over the top of the packet. Place the foil pouch on a side grill grate. Turn all grill burners to high and heat grill with the lid down for 15 minutes. Turn the burner with the wood chips over it down to medium and turn all other burners off. Adjust primary burner up or down as needed to maintain a grill temperature of approximately 300 degrees. Place ribs meat side up over the off burners, close the grill cover, and cook 2 hours, rotating the rib racks halfway through, so each one gets to be next to the smoke packet for half the time. During the final 15 minutes of grilling, adjust oven rack to middle position and heat oven to 250.
Remove ribs from grill and place on a large baking sheet. Cover tightly with foil and bake for 1 1/2 hours. Remove ribs from oven and let rest, still covered, 30 minutes. Uncover ribs and baste with sauce. Cut between the bones and serve, passing extra sauce at the table.
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