Spicy Hoisin-Glazed Smoked Ribs Recipe for Bold Flavor

• 3 Slabs baby back pork ribs
• Mustard (as a binder)
• Hickory or apple wood chunks

Dry Rub

• 3 tbsp Light brown sugar
• 1 tbsp Chili powder
• 1 tbsp Kosher salt
• 1 tbsp Garlic powder
• 2 tsp Black pepper
• 2 tsp Cumin
• 2 tsp Dry mustard
• 1 tsp Cinnamon

Spicy Hoisin Glaze

• 1 cup Hoisin sauce
• 2 tbsp Light brown sugar
• 3 tbsp Chili garlic sauce
• 1 tbsp Rice wine vinegar
• 1 tbsp Sesame oil
• 2 tbsp Sriracha
• 2 tbsp Peanut sauce

• Prepare the ribs by removing the membrane from the back. In a medium bowl combine the dry rub: brown sugar, chili powder, kosher salt, garlic powder, black pepper, cumin, dry mustard, and cinnamon. Mix thoroughly.
• Coat the ribs lightly with mustard on both sides to act as a binder, then apply the dry rub evenly on the meat side and the bone side. Let the ribs rest at room temperature for about 45 minutes to absorb the flavors.
• Preheat your smoker and add wood chunks (apple or hickory work well). Stabilize the smoker to 250°F (about 121°C).
• Place the ribs bone-side down on the smoker once it reaches temperature. Maintain a steady 250°F throughout the cook.
• After about 1 hour and 45 minutes begin spritzing the ribs with apple cider vinegar. Continue to spritz every 45–60 minutes to keep the meat moist and encourage a nice bark.
• Around the 2 1/2 hour mark start the spicy hoisin glaze.
• In a small saucepan over medium heat combine hoisin sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, sriracha, and peanut sauce. Simmer gently for 6–8 minutes, then remove from heat and let the glaze cool 5–10 minutes.
• When the ribs reach probe-tender (a thermometer probe meets little resistance), brush them with the spicy hoisin glaze. Return to the smoker for an additional 25–30 minutes to set the glaze.
• Finish with a garnish of sliced green onions and toasted sesame seeds for color and crunch.
• Slice, serve, and enjoy the ribs with your favorite sides and good company.