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Spicy Smoked Ribs Recipe



  1. Remove membrane from bone-side of ribs. Use a sheet of paper towel for easy grip.
  2. Rinse ribs under cool water and pat dry.
  3. Season each side with Killer Hogs Hot BBQ Rub and rest for 2 hours in refrigerator.
  4. Prepare Big Green Egg or other smoker/grill for indirect cooking at a temperature of 250⁰ using lump charcoal and 2-3 chunks of Pecan wood for smoke.
  5. Place ribs on Big Green Egg
  6. Smoke ribs for 2 ½ – 3 hours spritzing with water every 45 minutes. Add a light dust of rub as needed.
  7. Tear off 2 sheets of aluminum foil long enough to wrap the ribs.
  8. Place the ribs meat up on the foil and spritz with water to moisten, sprinkle lightly with rub, then flip over to meat-side down.
  9. Spritz the back side, sprinkle lightly with rub, and drizzle on 2 TBS of Tiger Sauce.
  10. Fold the foil up and pour in 3oz of apple juice; wrap the foil tightly around the ribs and close the ends.
  11. Place the ribs back on the cooker for approximately 1 ½ – 2 hours or until tender.
  12. Carefully unfold the foil and test the ribs for tenderness. You should see draw back on the bones and when slightly twisted the bones should almost move free.
  13. Rest the ribs for 20-30 minutes on the counter, cut into individual bones and serve.
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