Smokehouse Recipe
Hickory smoked and basted with BBQ sauce and topped with cheddar cheese.
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Ingredients
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Meat
Sauce
Topping
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the pork ribs and trim any excess fat.
- 2
Soak Wood Chips
Soak the hickory wood chips in water for at least 30 minutes before smoking.
Smoking
- 3
Preheat the Smoker
Prepare your smoker to a temperature of 225°F (107°C).
- 4
Add Ribs and Wood Chips
Place the pork ribs in the smoker and add the soaked hickory wood chips to the smoker box.
- 5
Smoke the Ribs
Smoke the ribs for about 4 hours, maintaining the temperature and adding more wood chips as necessary.
Basting
- 6
Prepare BBQ Sauce
In a bowl, mix the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika.
- 7
Baste Ribs
During the last hour of smoking, baste the ribs with the prepared BBQ sauce every 20 minutes.