• 1 handful hickory or applewood chips for smoking, soaked in water and drained (optional),
  • 3/4 cup dark brown sugar,
  • 1/4 cup coarse ground black pepper,
  • 1/4 cup ground jalapeño powder,
  • 3 tablespoons fine grind sea salt,
  • 1 teaspoon celery salt,
  • 1/2 cup distilled white vinegar,
  • 1/2 cup dark brown sugar,
  • 1/2 cup barbecue sauce,
  • 1/4 cup clover honey,
  • 1/4 cup apple jelly,
  • 2 teaspoons seasoned salt,
  • 2 teaspoons granulated garlic,
  • 1 teaspoon black pepper,
  • 1/2 teaspoon ground coriander,
  • 1/4 teaspoon cayenne pepper,
  • 2 racks Smithfield® Pork Back Ribs (membrane removed if desired),
Ideas - Smithfield.com | Flavor hails from Smithfield.
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MAIN DISH

Sweet & Spicy Back Ribs

1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Rub a light amount of oil on both sides of ribs and sprinkle a light coating of rub on both sides; let stand 5 to 10 minutes at room temperature. Once the first layer of rub turns wet from the meat, generously coat both sides of ribs with additional rub. Set aside at room temperature for 30 minutes.

2. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.

3. Heat charcoal grill using Kingsford® Charcoal for indirect cooking at 250oF to 300oF. Add drained wood chips, if using.

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

5. Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

6. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

7. Serve ribs with any remaining sauce.