Mesquite or hickory chips add extra smokiness to these Tabasco<span class="trademark">®</span> Chipotle ribs.
- 2 racks pork spare ribs, about 6 pounds
- 1/2 cup orange juice
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Tabasco® brand Chipotle Pepper Sauce
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 5 cups hardwood chips, such as mesquite or hickory
Trim ribs, removing any fat or membrane. Combine orange juice, ketchup, brown sugar, Tabasco® Chipotle Sauce, lime juice, garlic powder and salt in small bowl; mix well. Place ribs in shallow glass dish; brush both sides with chipotle mixture. Cover; refrigerate at least 1 hour.
Soak wood chips in water, at least 30 minutes before smoking.*
Place ribs, bone-side down, on grill rack. Cover grill; smoke ribs 2 to 2 1/2 hours or until ribs are tender, basting with remaining chipotle mixture after 45 minutes. Add 1/2 cup wood chips after 45 minutes and if using charcoal, add more coals as necessary.
When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you’ll be able to move the bones back and forth without much resistance.
Cut ribs into serving-size portions.
*If using gas grill: preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes at one end of grill. Reduce grill temperature to low. If using charcoal: prepare coals. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.Recipe courtesy of Tabasco®