Ingredients
Scale
- 1-2 racks thick St. Louis Style Spare Ribs
- 1 tbsp Yellow mustard binder
- 3 tbsp BBQ rub
Raspberry Chipotle BBQ Sauce
- 1 cup Ketchup
- 1 cup Raspberry preserves
- ¼ apple cider vinegar
- 2 tbsp minced chipotle peppers in adobo sauce
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp brown sugar
Instructions
- Find the thickest rack of pork ribs you can.
- Cut the rack of ribs into individual ribs by cutting in between each bone.
- Use yellow mustard as a binder, then generously season the ribs with a BBQ rub.
- Place the ribs on the smoker at 250°F for 2.5 hours, spritz every 30 minutes with apple juice.
- Put together the homemade Raspberry Chipotle BBQ sauce. Add the butter in the saucepan, once it melts add the minced garlic then let it cook for 2 minutes.
- Add the remaining ingredients into the saucepan then bring it to a simmer for 10 minutes stirring every 2 minutes. Remove from heat once thickened then let it cool.
- Once the ribs reach an internal temperature of 175°F, place them in a foil pan then pour the Raspberry Chipotle BBQ sauce over top.
- Cover with foil then place back on the smoker for another hour. Remove foil and let the ribs uncovered for the last 15 minutes.
- Remove once the ribs reach an internal temperature of 200°F then serve warm!
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
