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.
|1 Rack||pork spare ribs|
|As Needed||salt and pepper|
|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|
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.
1 Rack pork spare ribs
As Needed salt and pepper
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
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.
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
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
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