Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Ribs
Remove the membrane from the back of the pork ribs and pat dry with paper towels.
- 2
Make the Marinade
In a bowl, mix together brown sugar, soy sauce, garlic powder, onion powder, ground black pepper, salt, honey, and red chili flakes.
- 3
Marinate the Ribs
Rub the marinade all over the ribs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- 4
Prepare the Smoker
Soak the Kiawe wood chips in water for 30 minutes, then drain. Prepare your smoker according to its instructions and add the wood chips.
- 5
Smoke the Ribs
Place the marinated ribs in the smoker and smoke for about 4 hours at 225°F (107°C), adding wood chips as needed.
- 6
Add Szechuan Spice
In the last hour of smoking, sprinkle crushed Szechuan peppercorns over the ribs for extra flavor.
- 7
Rest and Serve
Once done, remove ribs from the smoker, let them rest for 15 minutes, then slice and serve.
