Firecracker Ribs
TK's take on the classic smoked baby back ribs
Equipment
- Webber Kettle
Ingredients
- 2 racks Ribs
- 1/4 cup 2 Gringo's Chupacabra Original Rub
- 1/2 cup Brown Sugar
- 1/4 cup Frank's Hot Sauce
- 1/2 stick butter
- 1/2 cup Sweet Baby Ray's Spicey BBQ Sauce
Instructions
- Take ribs out of packaging, rinse and pat dry. Turn over and peel off the membrane from the rib bones.
- Lightly dust the ribs with the dry rub. Don't overdo it with the rub on this one.
- Set up the charcoal snake method in the kettle, and get the fire going with 6-7 of ready coals.
- Place ribs on grate, opposite of the fired coals. Cook for 2 1/2 hours.
- Place ribs on foil and add the butter, brown sugar, and hot sauce, then wrap and place back on kettle.
- Cook ribs in foil wrap for another 1 1/2 hours, or until the internal temp hits 200 degrees.
- Unwrap ribs and liberally coat with bbq sauce. We like Sweet Baby Rays. Then cook another 15-20 minutes unwrapped.
- Place on cutting board, cut in individual rib bones and enjoy!