Smokehouse Ribs

Mesquite or hickory chips add extra smokiness to these Tabasco<span class="trademark">&reg;</span> Chipotle ribs.

  • Serves8
  • DifficultyMedium
2 racks pork spare ribs, about 6 pounds
1/2 cup orange juice
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Tabasco&reg; brand Chipotle Pepper Sauce
2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
5 cups hardwood chips, such as mesquite or hickory

Trim ribs, removing any fat or membrane. Combine orange juice, ketchup, brown sugar, Tabasco® Chipotle Sauce, lime juice, garlic powder and salt in small bowl; mix well. Place ribs in shallow glass dish; brush both sides with chipotle mixture. Cover; refrigerate at least 1 hour.

Soak wood chips in water, at least 30 minutes before smoking.*

Place ribs, bone-side down, on grill rack. Cover grill; smoke ribs 2 to 2 1/2 hours or until ribs are tender, basting with remaining chipotle mixture after 45 minutes. Add 1/2 cup wood chips after 45 minutes and if using charcoal, add more coals as necessary.

When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you’ll be able to move the bones back and forth without much resistance.

Cut ribs into serving-size portions.

*If using gas grill: preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes at one end of grill. Reduce grill temperature to low. If using charcoal: prepare coals. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.

Recipe courtesy of Tabasco®

Other recipes with pork

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+