Recipe of Pork Rib Dry Rub Recipe For Grilling

Raspberry Chipotle Back Ribs

Sprinkle 2 tablespoons pork dry rub evenly over both sides of each slab of ribs, and wrap the ribs with plastic wrap.

Recipe Summary Raspberry Chipotle Back Ribs

Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.

Ingredients | Pork Rib Dry Rub Recipe For Grilling

¼ cup light brown sugar

3 tablespoons sea salt

4 ½ teaspoons chili powder

4 ½ teaspoons dried lemon peel

4 ½ teaspoons paprika

4 ½ teaspoons onion powder

2 teaspoons cayenne pepper

2 teaspoons black pepper

1 cup seedless raspberry jam

¼ cup chipotle salsa

¼ cup white sugar

1 ½ teaspoons onion powder

1 teaspoon apple cider vinegar

¼ teaspoon hickory liquid smoke

⅛ teaspoon cayenne pepper

2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed

1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained

¾ cup tamarind juice, in a spray bottle*

Directions

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.

Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.

Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.

Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Spray both sides of ribs with tamarind juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Continue cooking ribs for 1 to 2 hours more until very tender, spraying with tamarind juice every 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.

Move ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until sauce is set. Turn ribs and repeat with more sauce.

Serve ribs with remaining sauce.

*Tamarind juice can be found in Asian or Hispanic food section.

Serving Suggestions: Make these smoky-sweet ribs your own by using different flavors of jam for the barbecue sauce-cherry, plum, and currant would all be good. Alongside, serve grilled corn and a tomato-cilantro salad.

Recipe by BBQ Pit Master, Moe Cason.

Info | Pork Rib Dry Rub Recipe For Grilling

prep: 10 mins cook: 3 hrs additional: 1 hr total: 4 hrs 10 mins Servings: 4 Yield: 4 servings

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