Chipotle Molasses Baby Back Ribs
FOR THE RIBS
- 4 racks baby back ribs
- 1 1/2 cups apple cider vinegar
- cherry and oak wood chips, for smoking
FOR THE DRY RUB
- 1/3 cup brown sugar
- 3 tablespoons salt
- 1 1/2 teaspoons chipotle powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
FOR THE CHIPOTLE-MOLASSES BBQ SAUCE
- 3 tablespoons tomato paste
- 1/4 cup tomato sauce
- 3/4 cup white vinegar
- 1/2 cup molasses
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon dry rub
- juice from 1 lemon wedge
Preheat your smoker to 225°F.
With a butter knife and paper towels, Insert butter knife under rib rack membrane and a bone. Lift knife to separate membrane from bone, grip membrane with paper towels and pull off ribs until completely removed.
Combine dry rub ingredients in a bowl and mix with fingers until lump-free. Apply rub to both sides of each rib rack.
Place cherry and oak wood chips in smoke box and ribs in smoker. Cook for 3 hours at 225°F.
Hot TipOccasionally spray ribs with apple cider vinegar to keep moist.
Wrap ribs in aluminum foil and cook for 2 more hours at 225°F.
In a saucepan, combine all Chipotle Molasses BBQ Sauce ingredients and simmer for 10 minutes.
Remove the ribs from aluminum foil and coat generously with barbecue sauce. Let smoker reach 300°F, uncover ribs, place back in smoker and smoke for 1 more hour.
Remove ribs from your smoker and let rest for 15 minutes before serving.
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