Course: Main Dish   Cuisine: American   Prep Time: 20-30 min   Cook Time: 4 hrs   Servings: 12-15


4 racks Smithfield Loin Back Ribs

1 bottle Tabasco Original Red

1 bottle Big Poppa Smokers Sweet Money Championship Rub


1 bottle Granny’s BBQ Sauce

1 jar 10oz Tabasco Hot Pepper Jelly

2 tablespoons Tabasco Original Red


Preheat grill, smoker, or oven to 250F

Remove ribs from packaging

Pull membrane off the bottom/bone side of ribs (use a paper towel to get a good grip)

Sprinkle both sides of the ribs with Tabasco Original Red (will act as a “glue” for the rub) – the more Tabasco you use the more heat your ribs will have

Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub (to taste)

Let the rub/salt “sweat” into the ribs until they are shiny, about 5 minutes

Put ribs into the smoker (indirect heat) – cook for 3.5 to 4 hours

While the ribs are cooking, make the sauce

In a small saucepan, combine 1 bottle of Granny’s sauce, a jar of Tabasco HOT Pepper Jelly, and 2 teaspoons of Tabasco Original Red

Mix the sauce ingredients together over medium/high until the sauce starts to bubble. Reduce heat and simmer for a few minutes. Stir to avoid burning

Set sauce aside (will use for basting on smoker/plating later)

After 3.5 hours, check ribs for the desired tenderness

Rib racks should have good “bend” in them, but should not be falling off the bone. The meat should be pulling back from the end of the bones. You can also test the doneness with a kebab skewer – if the skewer slides in and out smoothly with little resistance, ribs should be done

Remove ribs from smoker

Baste both sides of ribs with sauce

Put the sauced ribs back into the smoker to “set” the sauce for about 5 minutes

Pull ribs from the smoker, rest for 5-10 minutes

Add more sauce (to taste)

Slice and serve