Some like it sweet, some like it spicy—we choose both.
Ingredients
- 1 1/2 cups Schnucks apple cider vinegar
- 1 tbsp. packed brown sugar
- 1/4 tsp. cayenne pepper
- 5–6 cups hickory or oak wood chips, soaked for 1 hour
- 2 (2 lb.) slabs St. Louis-style pork ribs, membrane removed
- Sweet and Spicy Dry Rub (see notes)
- Schnucks barbecue sauce of choice, to serve
Instructions
- For mop sauce, in a small saucepan combine vinegar, brown sugar and cayenne. Add 1/4 cup water and 1/2 teaspoon each salt and black pepper. Cook and stir over medium heat until just simmering and salt is dissolved. Set aside.
- Meanwhile, prepare grill for indirect cooking. Place about 1 cup of the soaked wood chips directly on charcoal or in smoking box of gas grill. Cover ribs with spice rub.
- Place ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Cover and grill 2 - 2 1/2 hours or until meat is tender and has pulled back from ends of bones, replenishing wood chips in grill and gently brushing mop sauce over ribs every 30 minutes.
- Remove ribs from grill and let stand 10 minutes. Cut into portions and serve with barbecue sauce, if desired.
Sweet and Spicy Dry Rub
In a small bowl, combine the below ingredients and stir to combine.
- 1/8 cup packed brown sugar
- 1/8 cup black pepper
- 1 tbsp. paprika
- 1/2 tbsp. salt
- 1/2 tbsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp.ground cumin
- 1/4 tsp. cayenne pepper
Nutrition Facts
975 CALORIES Per Serving
FAT: 76G
SATURATED FAT: 25G
CHOLESTEROL: 259MG
SODIUM: 1451MG
CARBOHYDRATES: 15G
FIBER: 2G
SUGAR: 11G
PROTEIN: 51G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
