Chili Molasses Smoked Beef Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 beef ribs (7-8 ribs each rack)
• 1/2 gallon apple juice (organic fresh is best, but any apple juice or apple cider will work, *1)
• 1/4-1 gallon water (*1)
• 1 cup brown sugar (packed)
• 1/4 cup molasses (sorghum or black strap is best)
• 1/4 cup apple cider vinegar
• 2 tablespoons braggs liquid aminos (*2)
• 5 -8 garlic cloves (smashed or chopped doesn't really matter)
• 1 tablespoon black pepper
• 4 dried guajillo chilies, de-stemmed, de-seeded, torn up in pieces (*3)
• 1/2 tablespoon cayenne powder
• 2 tablespoons allspice (optional if you don't have any, but really this is the "secret" ingredient., *4)
• 1 tablespoon chili powder

Recipe

• 1 add everything to pot big enough to completely immerse your ribs. pot should be big enough to completely submerge your ribs. i cut my racks down to 2-3 rib pieces. not in singles or they dry out to much.
• 2 simmer, covered on low for 45-60 minutes. do not boil!
• 3 transfer to barrel pit or smoker, and smoke for 1-2 hours.
• 4 use a brush or mop to baste a couple of times while on the barbecue.
• 5 *1- in general the ratio for liquid is 2 to 1 apple cider. i have added beer, wine, a cup of leftover coffee, orange juice, etc. just be sure your ribs are completely covered.
• 6 *2- you can use worcestershire sauce, soy sauce, or some other equivalent. all of these are salty which is why i do not add any other salt, it dries out the meat. it is betterr to add the salt while you are eating!
• 7 *3- you could use any mild/medium dried chili, or if you don't have any just use more chili power, cayenne powder or chipotle powder.
• 8 *4- allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg. (but not a whole tablespoon of these spice.).
• 9 i have only ever smoked these using mesquite, or charcoal with some pecan or peach. i don't know how oak or hickory will affect the flavors.