Recipe adapted from Tom Davis’s resto-sized version for The Stockyards Smokehouse and Larder, Toronto
1 cup (250 mL) packed brown sugar
1 cup (250 mL) chilli powder
1 ½ tbsp (22 mL) sea salt
1 tbsp (15 mL) freshly ground black pepper
1 ½ tsp (7 mL) sweet paprika
1 ½ tsp (7 mL) garlic powder
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) hot pepper flakes
1 tsp (5 mL) dried oregano
½ tsp (2 mL) onion powder
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin
2/3 cup (160 mL) apple juice
1/3 cup (80 mL) cider vinegar
2 tsp (10 mL) hot pepper sauce
¼ tsp (1 mL) sea salt
4 lb (2 kg) pork back ribs
4 cups (1 L) smoking chips, soaked in apple juice or water for at least 1 hour
3 cups (750 mL) ketchup
1/3 cup (80 mL) cider vinegar
3 tbsp (45 mL) Dry Rub (recipe above)
3 tbsp (45 mL) yellow mustard
2 tbsp (30 mL) molasses
2 tbsp (30 mL) honey
1 tbsp (15 mL) hot pepper sauce, or more to taste
- For dry rub, combine all ingredients in a medium bowl. Spoon into an airtight container.
- For mopping sauce, combine all ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool completely. Pour into a spray bottle.
- For ribs, remove membrane from underside of ribs by loosening a corner with a sharp paring knife. Grasp the membrane with paper towels and pull gently but firmly to peel it off.
- Rub ribs all over with enough of the dry rub to coat them. Wrap tightly in plastic wrap and refrigerate for 24 hours.
- Just before grilling, drain half of wood chips, leaving remaining chips in liquid. Wrap drained chips in a double layer of foil, making a flat package and sealing edges well. Poke holes in top of package with a skewer. Put package under cooking grate directly over one burner of barbecue. Put a foil pan of water directly over other burner. (Alternatively, follow barbecue manual’s instructions for using wood chips.)
- Use foil to seal any openings in your grill to help keep the smoke inside, but leave a small opening, if possible, near where you’ll put the ribs.
- Preheat barbecue to high. After about 20 minutes, when chips are smoking, leave burner under chips on high and turn off remaining burner(s). Arrange ribs on unlit part of grill over pan of water. Close lid and adjust temperature of lit burner to maintain a temperature of about 225º to 250ºF (110º to 120ºC). Close lid and grill, without lifting lid, for 1 hour.
- After 1 hour, drain remaining wood chips, wrap as before and place alongside first package directly over lit burner. Spray ribs with mopping sauce.
- Repeat spraying process every hour, turning and rearranging ribs each time, until meat is very tender and starts to shrink from ends of bones, 4 to 4 ½ hours.
- For barbecue sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for flavours to blend, about 30 minutes. (Sauce will be runny.)
- Serve ribs with barbecue sauce.
Serves 4 to 6