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Smoked Pork Ribs By Timothy Hollingsworth

15

4

Hickory

You got to try this smokin’ take on pork ribs by Chef Timothy Hollingsworth, featuring his sweet and spicy Sip & Grip sauce.

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  • 1 Rack pork spare ribs

  • 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

  • Yellow Onion (small), sliced

  • 1 Tablespoon Tabasco Pepper Sauce

  • 1 Tablespoon crushed chile flakes

  • 1 Tablespoon kosher salt

  • 1 Teaspoon mustard powder

  • 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.

    • 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

  • 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.

    • 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

    202 ˚F

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