Hoisin Barbecue Ribs Recipe

• 1/4 cup dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Chinese 5-spice powder
• 2 teaspoons ground Sichuan peppercorns
• 1 teaspoon ground white pepper
• 1 teaspoon granulated garlic
• 2 racks St. Louis-cut pork ribs
• 2-3 fist size chunks of
• , such as cherry or apple
• 1 cup

1. To make the rub, mix together brown sugar, salt, 5-spice powder, Szechuan peppercorns, white pepper, and garlic in a small bowl.
2. Remove the membrane from the back of the rack, and trim the ribs of excess fat. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator overnight (optional).
3. Remove the ribs from the fridge while preparing the
4. or
5. . Fire up smoker or grill to 225u0b0F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, 5 to 6 hours.
6. In the last 1/2 hour of cooking, baste the top of each rack with barbecue sauce and continue smoking to caramelize sauce. Remove from smoker, slice, and serve.

dark brown sugar, kosher salt, ground sichuan, ground white pepper, garlic, pork ribs, apple

Taken from www.seriouseats.com/recipes/2012/04/hoisin-barbecue-ribs.html (may not work)