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Smoked Pork Ribs By Timothy Hollingsworth

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

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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

Cooking Notes

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