Firecracker Ribs
- BBQ Type: Smoker
- Fuel: Charcoal
- Cooking Time: 5 h 30 min to 6 h 30 min
- 4 portions
Ingredients
Ribs
- 4 Slabs of baby back ribs
- 2 cup - Apple cider vinegar
- Wood chunks for smoking, preferably oak and pecan
Rub
- 2 tbsp - Paprika
- 3 tbsp - Dark brown sugar
- 1 tbsp - Salt
- 2 tsp - Chili powder
- 2 tsp - Garlic flakes
- 2 tsp - Onion flakes
- 1 tsp - Cracked black pepper
Glaze
- ½ cup - Butter
- 1 cup - Dark brown sugar
- 4 oz - El Yucateco Red Habanero Hot Sauce
- ½ tbsp - Onion powder
- 4 Sprigs of fresh oregano
- ⅓ cup - Water
Preparation
- Preheat your smoker at 225°F;
- Remove the membrane under each slab of ribs by inserting a butter knife between the membrane and one of the bone, grab and pull the membrane with paper towels to remove it completely;
- Combine all Rub ingredients in a bowl and generously season each slab of ribs on both side;
- Place the ribs in your smoker and toss 4 to 6 wood chunks onto hot coals for smoking; Close the lid and cook for 5 hours at 225°F; Pour apple cider vinegar into a spray bottle and spray the ribs every hour while cooking; If you don’t have a spray bottle you can also use a basting mop or brush;
- In a saucepan or cast iron skillet, combine all Glaze ingredients and bring to a boil for 5 minutes; If you prefer a milder glaze, reduce the hot sauce amount to 3 Oz;
- Once the ribs have cook for about 5 hours, glaze each slab and cook for another hour at 225°F; You’ll know the ribs are fully cooked one the meat have shrunk of about 1 inch from the bones;
- Remove the ribs for the smoker and let rest for 15 minutes at room temperature; Enjoy.