Recipe courtesy of Kevin Gillespie
5 hr
30 min
4 servings
5 hr
30 min
4 servings


  • 1 cup white vinegar
  • 2 cups hickory or fruit wood chips
  • 2 racks St. Louis-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 1 cup ketchup
  • 1/2 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons dark brown sugar
  • 1 tablespoon hot sauce (recommended: Frank's Red Hot)


Watch how to make this recipe.

In a large container, combine the white vinegar and 1 cup water. Soak the wood chips in the vinegar and water solution for at least 1 hour prior to cooking.

Prepare coals in a charcoal grill. Once they are grey and ashy, shovel to one side of the grill and place an aluminum pan on the side of the grill with no coals. Add 2 cups f water to the pan and place a handful of soaked wood chips on the hot coals.

Meanwhile, using a paper towel to hold the ribs, peel the membrane from the bone side. Sprinkle both sides with salt and pepper. Place the ribs, bone-side down, over the side of the grill with the pan containing the water and cook for 3 hours with the lid closed, turning every 30 minutes. You may need to add coals or soaked wood chips to keep the fire and smoke going.

In a small saucepan, combine the ketchup, mustard, vinegar, brown sugar, hot sauce, 1 teaspoon salt and 1 teaspoon pepper and stir to combine. Bring to a boil over medium-high heat, and then reduce to a very low simmer and cook for 15 minutes. Remove from the heat and set aside.

After the ribs have been cooking for 3 hours, heavily baste the meat side with the sauce. Turn and cook for 10 minutes. Turn, baste and cook another 10 minutes (bone-side down). Baste, turn and cook 10 minutes more. Serve with additional sauce.

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