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Ingredientes
- 1 sm bag hickory wood chips
- 1 c. extra virgin olive oil (250 milliliters)
- 1 Tbsp. garlic paste, or possibly 2 cloves of garlic, crushed (15 milliliters)
- 2 Tbsp. soy sauce (30 milliliters)
- 1/2 x a small bottle of red pepper sauce
- 4 Tbsp. onion pwdr (60 milliliters)
- 8 Tbsp. chili pwdr (120 milliliters)
- 4 Tbsp. mild paprika (60 milliliters)
- 4 Tbsp. salt (60 milliliters)
- 4 Tbsp. garlic pwdr (60 milliliters)
- 4 Tbsp. thyme
- 1 c. brown sugar (250 milliliters)
- 4 x racks short pork-ribs, membranes removed, rinsed and patted dry
- 1 bot barbeque sauce
Direcciones
- Pre-heat a wood meat smoker, using lump charcoal, to 150 degrees Fahrenheit (65.5 degrees Celsius).
- (If a wood meat smoker is unavailable, use a gas barbeque and light one-half of the surface on low and place the ribs on the non-lit side).
- Soak the hickory wood chips in a bowl of water, and set aside.
- To create a spicy basting sauce for the ribs, mix together the extra virgin olive oil, garlic paste, soy sauce, and red pepper sauce. Set aside.
- To create the dry rub, mix the onion pwdr, chili pwdr, paprika, salt, thyme, garlic pwdr, and brown sugar in a bowl. Blend well. Apply the dry rub to the ribs. Set the seasoned ribs on edge, using rib holders, and place in smoker. Allowing ribs to slow cook in the smoker for 2 1/2 hrs.
- Add in the hickory chips to the direct heat. Close the door of the smoke, and allow the smoke to penetrate the ribs for 15 min. Repeat this process by adding more wood chips.
- After 15 min (a total elapsed time of 3 hrs in the smoker), apply 1/3 of the spicy basting sauce, and repeat every 5 min.
- Pre-heat a barbeque to medium heat. Remove the ribs from the smoker, and place on the heated barbeque. Cook for a total of 10 min, turning the ribs frequently. Turn the barbeque to a low heat, and baste the ribs with the bottled barbeque sauce. Cook the ribs for an additional 5 min, or possibly till the sauce is glazed. Cut the ribs into three-rib pcs and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 480 | |
| Calories from Fat 254 | 53% |
| Total Fat 28.8g | 36% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 4471mg | 186% |
| Potassium 505mg | 14% |
| Total Carbs 56.28g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 43.56g | 29% |
| Protein 2.43g | 4% |
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