This week we travel to the Carolina Panthers. The last time we played Carolina at home and lost a close one. At that tailgate I introduced my Carolina Style Ribs and they were a big hit. At that same game I also made my Raspberry-Chipotle Ribs that were even a bigger hit. Both of these recipes are very similar, using the same dry rub just with a different style of rib and sauce. Old School has been asking me when he can get this recipe, well now both you and Old School get it.
- 1- rack of pork spare baby back ribs
- Water soaked hickory logs or wood chips
- ¼ cup paprika
- ¼ cup brown sugar
- 3 tablespoons fresh ground black pepper
- 3 tablespoons salt
- 3 tablespoons cocoa powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne powder
Raspberry-Chipotle BBQ Sauce
- 3 canned chipotles in adobo sauce
- 1 tablespoon reserved adobo sauce
- 1 seedless raspberry jam
- 1 tablespoon lemon juice
- Pinch of salt
- ½ cup ketchup
Wash ribs in cold water and pat dry. Once ribs are dry, remove membrane from back of ribs. Mix all dry rub ingredients together in a bowl. Thoroughly coat the ribs with the dry rub. After the ribs are coated, wrap with plastic wrap and refrigerate overnight.
For the Raspberry-Chipotle BBQ add all the ingredients to a blender. Puree the mixture for 1-2 minutes. Put to the side or refrigerate until needed.
The next day heat the smoker or indirect grill to 225 to 250 degrees F. Add soaked wood chips to the fire as needed to create the perfect smoking environment. Place the ribs in the smoker. Cook the ribs for about 2 hours or until they reach a temperature of 190 degrees. Once ribs reach temperature remove them and double wrap them in aluminum foil. Once you reach your tailgate spot, heat a grill for medium-high direct heat. Remove the ribs from the foil and place on the grill. Using a basting brush, baste the ribs with the Raspberry-Chipotle BBQ Sauce. Thoroughly coat both sides of ribs while grilling. Grill each side for 3-4 minutes or until the sauce begins to caramelize. Remove ribs from grill and allow to cool for 15 minutes. Using a good knife carve the ribs into desired portions.
*This recipe yields 2-4 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”