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Smoked Pork Ribs By Timothy Hollingsworth
By Traeger Kitchen
You got to try this smokin’ take on pork ribs by Chef Timothy Hollingsworth, featuring his sweet and spicy Sip & Grip sauce.
Prep Time
15 Minutes
Cook Time
4 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Rack | pork spare ribs |
| As Needed | salt and pepper |
| 2 Cup | ketchup |
| 2 1/2 Cup | apple cider vinegar |
| 1 Cup | dark brown sugar |
| 1 1/4 Cup | molasses |
| 1/3 Cup | Worcestershire sauce |
| 3 Tablespoon | yellow mustard |
| 3 Clove | garlic, chopped |
| Half | Yellow Onion (small), sliced |
| 1 Tablespoon | Tabasco Pepper Sauce |
| 1 Tablespoon | crushed chile flakes |
| 1 Tablespoon | kosher salt |
| 1 Teaspoon | mustard powder |
Steps
1
Remove pork ribs from the refrigerator and let come to room temperature. Trim off excess fat as desired and season evenly with salt and pepper.
Ingredients
1 Rack pork spare ribs
As Needed salt and pepper
2
When ready to cook, set temperature to 220℉ and preheat 15 minutes. Place ribs on grill and smoke for about 3 hours.
220 ˚F / 104 ˚C
3
Make sure to check ribs every hour to ensure that they are not becoming too dry. Turn ribs halfway through and baste with Sip & Grip Sauce.
Ingredients
2 Cup ketchup
2 1/2 Cup apple cider vinegar
1 Cup dark brown sugar
1 1/4 Cup molasses
1/3 Cup Worcestershire sauce
3 Tablespoon yellow mustard
3 Clove garlic, chopped
Half Yellow Onion (small), sliced
1 Tablespoon Tabasco Pepper Sauce
1 Tablespoon crushed chile flakes
1 Tablespoon kosher salt
1 Teaspoon mustard powder
4
After smoking ribs for the 3 hours, remove from grill and wrap ribs in foil. Return to grill for another hour. Ribs are done when they have reached an internal temperature of 202℉. Slice and serve. Enjoy! *Cook times will vary depending on set and ambient temperatures.
220 ˚F / 104 ˚C
202 ˚F / 94 ˚C