Roy’s Kiawe Smoked Szechuan Spiced Baby Back Ribs Recipe
Chives | Sesame Seeds
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.
Ribs
Garnish
Method
Preparation
Prepare the Ribs
Remove the membrane from the back of the ribs. Rinse the ribs under cold water and pat dry with paper towels.
Make the Spice Rub
In a bowl, combine salt, black pepper, garlic powder, onion powder, Szechuan peppercorns, paprika, and brown sugar. Mix well.
Season the Ribs
Rub the spice mixture generously over both sides of the ribs. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Smoking
Prepare the Smoker
Soak the Kiawe wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
Smoke the Ribs
Place the soaked wood chips in the smoker box. Once the smoker is producing smoke, place the ribs on the grill grates. Smoke for about 3 to 4 hours, or until the ribs are tender.
Finishing Touches
Garnish and Serve
Remove the ribs from the smoker and let them rest for 10 minutes. Sprinkle with chopped chives and sesame seeds before serving.