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I love smoke flavored foods (which is probably why I love BBQ) and have also always enjoyed the flavor profile of chipotles and adobo sauce. If you’re looking to play around with some chipotle peppers and honey (making this refined sugar free) and cook it all up on delicious spare ribs then you need to give this not so traditional rib recipe a try.
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Recipe from Bon Appeteach at www.bonappeteach.com
Learn more about theYoder Smokers YS640S pellet grill
INGREDIENTS
- 2 Racks of Ribs baby backs or spare
- 1 tbsp. Salt
- 1 tbsp. Pepper
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
- 2 tbsp. Smoky Paprika or sub Chipotle Powder
- Favorite BBQ sauce
- Extra- Honey and Water or Apple Cider Vinegar for spritzing
INSTRUCTIONS
- Remove your ribs from the packaging and pat them dry. Trim them as needed to remove the silver skin, the back membrane, and any bone fragments.
- Add a a small amount of your favorite barbecue sauce over the top and bottom of each rack to act as a binder. Then combine the spices and lightly season both racks of ribs completely (top, bottom, and sides). Set them aside and let them rest on the counter for 30 minutes.
- Preheat your grill to 225-250 F. Set it for indirect heat and use a lighter blend of woods (I used cherry and pecan).
- Place the ribs on the grill and follow the 3-2-1 method outlined in original recipe post.
- When it comes time to spray the ribs, use water or diluted apple cider vinegar. When you wrap, add BBQ sauce, honey, and mist the bottom of the foil. Place them meat side down and repeat across the bone side. Tightly wrap in foil and return to the grill.
- For saucing – Unwrap your ribs the last hour or so to tighten the bar back up. The last 30 minutes I like to sauce twice (15 minutes apart) to let it set up and slightly get tacky.
- Remove from the grill when done (around 195-200 F) and rest 10 minutes or so before slicing. Slice and serve.
I love smoke flavored foods (which is probably why I love BBQ) and have also always enjoyed the flavor profile of chipotles and adobo sauce. If you’re looking to play around with some chipotle peppers and honey (making this refined sugar free) and cook it all up on delicious spare ribs then you need to give this not so traditional rib recipe a try.
—
Recipe from Bon Appeteach at www.bonappeteach.com
Learn more about theYoder Smokers YS640S pellet grill
INGREDIENTS
- 2 Racks of Ribs baby backs or spare
- 1 tbsp. Salt
- 1 tbsp. Pepper
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
- 2 tbsp. Smoky Paprika or sub Chipotle Powder
- Favorite BBQ sauce
- Extra- Honey and Water or Apple Cider Vinegar for spritzing
INSTRUCTIONS
- Remove your ribs from the packaging and pat them dry. Trim them as needed to remove the silver skin, the back membrane, and any bone fragments.
- Add a a small amount of your favorite barbecue sauce over the top and bottom of each rack to act as a binder. Then combine the spices and lightly season both racks of ribs completely (top, bottom, and sides). Set them aside and let them rest on the counter for 30 minutes.
- Preheat your grill to 225-250 F. Set it for indirect heat and use a lighter blend of woods (I used cherry and pecan).
- Place the ribs on the grill and follow the 3-2-1 method outlined in original recipe post.
- When it comes time to spray the ribs, use water or diluted apple cider vinegar. When you wrap, add BBQ sauce, honey, and mist the bottom of the foil. Place them meat side down and repeat across the bone side. Tightly wrap in foil and return to the grill.
- For saucing – Unwrap your ribs the last hour or so to tighten the bar back up. The last 30 minutes I like to sauce twice (15 minutes apart) to let it set up and slightly get tacky.
- Remove from the grill when done (around 195-200 F) and rest 10 minutes or so before slicing. Slice and serve.
