- 3 racks pork back ribs (about 1 1/2 pounds each)
- 3 cups hickory or apple wood chips
- vegetable oil (for brushing)
- 1/4 cup kosher salt
- 2 tablespoons black pepper (coarsely ground)
- 1 tablespoon coriander
- 2 tablespoons cumin
- 2 tablespoons paprika
- 2 tablespoons thyme
- 2 tablespoons chili powder
- 1/4 cup dark brown sugar (packed)
- 2 cups barbecue sauce (hickory, store bought)
- 1 tablespoon liquid smoke
- 2 tablespoons maple syrup
- 2 tablespoons molasses (dark)
- To make Spicy Girls’ Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend. Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub in lightly. Set aside.
- Soak wood chips in cold water to cover for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over the coals or place half in the grill’s smoker box. Place a disposable foil pan under the grate to catch drippings.
- Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes.
- While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine store-bought hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine.
- When the ribs have cooked for a total of 11/2 hours, brush the ribs generously with the mop sauce. Using long-handled tongs, slide the ribs onto the grate directly over the hot coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately.