Smokehouse Ribs

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  • 2 racks pork spare ribs, about 6 pounds
  • 1/2 cup orange juice
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 5 cups hardwood chips, such as mesquite or hickory


Trim ribs, removing any fat or membrane. Combine orange juice, ketchup, brown sugar, TABASCO® Chipotle Sauce, lime juice, garlic powder and salt in small bowl; mix well. Place ribs in shallow glass dish; brush both sides with chipotle mixture. Cover; refrigerate at least 1 hour.

Soak wood chips in water, at least 30 minutes before smoking.*

Place ribs, bone-side down, on grill rack. Cover grill; smoke ribs 2 to 2 1/2 hours or until ribs are tender, basting with remaining chipotle mixture after 45 minutes. Add 1/2 cup wood chips after 45 minutes and if using charcoal, add more coals as necessary.

When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you’ll be able to move the bones back and forth without much resistance.

Cut ribs into serving-size portions.

*If using gas grill: Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes at one end of grill. Reduce grill temperature to low.

If using charcoal: Prepare coals. Drain wood chips; place chips in smoker box or place in a 4-inch by 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.

Makes about 8 servings.

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