BBQ Dill Pickle Smoked Ribs

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This is a tangy BBQ dill pickle version of my famous Party Ribs recipe. A homemade BBQ dill pickle sauce brings together smoky, sweet and tangy flavors for a fun twist on classic ribs.

Prep Time30

Cook Time3

Total Time3 30

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Ribs:

2 Racks of Ribs
1 cup Favorite BBQ Rub

BBQ Dill Pickle Sauce:

1 cup Favorite BBQ Sauce
2 tbsp Dill Pickle Juice
2 tbsp Local Honey
1 tsp Fresh Dill chopped
1 tsp Ranch Seasoning Optional

Crutch:

6 tbsp Unsalted Butter
BBQ Dill Pickle Sauce

Instructions

Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then season generously with your favorite bbq rub and set to the side.
Mix together all the ingredients for the BBQ Dill Pickle Sauce and set to the side.
Preheat your smoker using Cowboy Lump Charcoal for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once they hit temperature, add to a foil bin with the butter and BBQ Dill Pickle Sauce. Cover in foil and place back on the smoker for one more hour.
After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
Serve and enjoy!

Notes

Pro Tip: Clean Charcoal for a Clean Cook

Three hours of smoke means three hours of whatever your fuel is putting out. That's why I run Cowboy Lump Charcoal for a cook like this.

It's all-natural hardwood with no fillers, so you taste pork and smoke instead of chemicals. Additionally, lump burns hotter and holds a steadier 250 degrees F than most briquettes. That matters here, because these ribs are small and a temperature swing hits them fast.

Bank your coals to one side for indirect heat. Then add wood chunks right on top for extra smoke flavor.

Nutrition