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Smoked Back Ribs with Roasted Tomato, Honey & Chipotle Glaze

Smoked Back Ribs with Roasted Tomato, Honey & Chipotle Glaze

Created By: Pitmaster Tuffy Stone

  • Prep Time: 10 minutes plus 1 hour stand time
  • Cook Time: 3 1/2 to 4 hours
  • Serves: 3 to 6

Ingredients

  • 3 racks Smithfield® Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
  • Apple juice in spray bottle
  • Dry Rub
  • 3 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Roasted Tomato, Honey & Chipotle Glaze
  • 1 (14.5-oz.) can fire roasted diced tomatoes
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 cup tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon chile powder
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pureed chipotle chiles in adobo sauce

Directions

  1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. Heat grill using Kingsford Charcoal for indirect cooking at 250°F. to 275°F. Add drained wood chips, if using.
  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  4. Meanwhile, make Roasted Tomato, Honey & Chipotle Glaze. Sauté tomatoes, onion and garlic in olive oil over medium-high heat for 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool. Carefully pour glaze into blender and pulse until smooth. Add water to thin if needed.
  5. Remove ribs from grill; brush both sides of ribs with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  6. Remove ribs from grill and unwrap. Place ribs over indirect heat on grill and brush with more glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
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