Smoky Ranchero Ribs

These BBQ ribs are saucy and juicy with non-stop flavor, all the way down to the bone. That's how ribs are suppose to be in my book!

Ingredients

• 1 slab of pork spareribs (about 5-6 pounds)

Marinade:
• 1 packet McCormick Grill Mates Smoky Ranchero Marinade
• 1 tablespoon granulated garlic
• 1 teaspoon onion powder
• 1/3 cup olive oil
• 2 tbsp. water
• 2 tbsp. apple cider vinegar
• 3 tablespoons Montreal Steak Seasoning
• 1 tablespoon thyme
• 1 tablespoon smoked paprika
• 1 tablespoon cayenne pepper
• Your favorite BBQ Sauce
• Wood Chips (See below about this)

Instructions

Marinate and season
1. Mix Marinade Mix, oil, water, vinegar, garlic and onion powder in small bowl. Reserve 2 tablespoons marinade for basting. Place meat in large resealable plastic bag or covered glass dish. Add remaining marinade; turn to coat.
2. Refrigerate 2-4 hours or longer for extra flavor.
3. Combine Montreal Steak seasoning, thyme, paprika, and cayenne pepper. Sprinkle evenly over top of ribs.

If using a charcoal grill
1. Prepare 2 lbs. of charcoal as normal. When coals are ready, (hot and ashed over slightly) move them to one side of the grill. Place wood chip packet directly on coals.
2. Place ribs, skin side down, on opposite side of grill. Close lid, and let cook 4-6 hours.
3. Once an hour, check to make sure that coals are still hot. If it is cooling down, place 10-15 briquettes on top of those that are already burning. Do not stir the pile up, as this will cause you to lose all of your heat.
4. You may need to rotate your ribs 90 degrees at about the 3 hour mark, to ensure that they cook evenly.
5. At the end of the 4-6 hour cooking time, add about 1-2 pounds of briquettes on top of thoise that are already burning. Close the lid, and wait about 25-30 minutes (you are wanting all of the newly added charcoal to get hot and to ash over slightly)
6. Place grate over coals, and move ribs directly over heat. Cook for 5 minutes per side.
7. Pour on a healthy dose of sauce to one side, and brush it to spread evenly. Flip ribs and allow to cook for 5 minutes. Repeat this process until both sides have been sauced twice.
8. Remove ribs from grill, and add extra sauce if desired. Let ribs rest for about 5 minutes before serving.

If using a gas grill
1. If using a gas grill, set one side to medium-low to medium heat (we are wanting a cooking temperature of around 250F). And add your wood chip packet on the grate above the lit burner.
2. Place ribs, skin side down, on opposite side of grill. Close lid, and let cook 4-6 hours.
3. You may need to rotate your ribs 90 degrees at about the 3 hour mark, to ensure that they cook evenly.
4. At the end of the 4-6 hour cook time, open grill. Use tongs to remove wood chip packet.
5. Set lit side of grill to high. Move ribs directly over heat. Cook for 5 minutes per side.
6. Pour on a healthy dose of sauce to one side, and brush it to spread evenly. Flip ribs and allow to cook for 5 minutes. Repeat this process until both sides have been sauced twice.
7. Remove ribs from grill, and add extra sauce if desired. Let ribs rest for about 5 minutes before serving.

If using a smoker
1. Set temperature and load wood chips depending on the model that you have. You want to aim for a cooking temperature of 250F for 4-6 hours.
2. After that time, finish off on the grill following instructions for your type of grill above.
3. If you do not have (or want to use a grill): At the end of the 4-6 hour cook time, set your smoker as high as you can get it (mine goes up to 275F). Sauce ribs, flip and sauce other side. Place back in smoker for 20-30 minutes. Sauce both sides again, and place back in smoker for another 45 minutes.
4. Remove ribs from smoker, and add extra sauce if desired. Let ribs rest for about 5 minutes before serving.

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