As featured on Project Fire. Photo by Steve Nestor. © Steven Raichlen
A rack of ribs is typically sliced into individual ribs after cooking; why not cook them that way? The individual spareribs will have a heightened level of flavor due to seasoning and smoking the spareribs on all sides. The individual spareribs will cook faster than a whole rack. Shout out to our Grill Wrangler, Steve Nestor, who came up with these ingenious rib wings for one of his tailgate parties. Note: Using a wire rack makes it easier to move the individual spareribs on and off the grill at the same time.
Ingredients
- 2 racks of St Louis ribs cut into individual pieces
Rub Ingredients
- 2 tablespoons coarse sea salt
- 2 tablespoons sweet paprika
- 2 tablespoons light brown sugar
- 2 tablespoons freshly ground black pepper
- 1 teaspoon each onion powder and garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1 cup Chipotle Molasses Barbecue Sauce (recipe follows), or as needed
- 1 cup of apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Your favorite hot sauce to taste
Chipotle Molasses Barbeque Sauce Ingredients
- 2 cups ketchup
- 1/4 cup sriracha
- 1/4 cup rye whiskey or bourbon
- 1/4 cup dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sambuca
- 1 to 2 canned chipotle chiles, minced, plus 1 to 2 teaspoons can juices
- 1 teaspoon granulated garlic
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper