You’ve had Nashville Hot Chicken. Maybe even some of our Hot Chicken Sloppy Joes. Hell, you’ve probably had wings, sandwiches, and fish! BUT, HAVE YOU EVER HAD NASHVILLE HOT SMOKED RIBS?! The sweet. The heat. The perfect untraditional Rib!
6 hours, 20 minutes
3 Full Rib Racks (Any Pork Rib)
For Pickle Brine
1 1/2 c. Pickle Juice
1 1/2 c. Buttermilk
1 tbsp. Hot Sauce
3-4 tbsp. Kickin’ Chicken
4 tbsp. Unsalted Butter
2 tbsp. Brown Sugar
2 tbsp. Honey
1 tbsp. Kickin’ Chicken
1/4 c. Pickle Juice
12 oz. Chili Sauce
3 tbsp. Kickin’ Chicken
1 tbsp. Brown Sugar
Place Pickle Juice, Buttermilk, and Hot Sauce into tupperware big enough for Ribs. Place Ribs in, meatside down, for 4 hours.
Preheat smoker to 250F. While warming, dry meat off and season heavily with Kickin’ Chicken.
Place on smoker for 3 hours.
Pull after 3 hours. Layer foil for wrapping ribs. Place Butter, Pickle Juice, Brown Sugar, Honey, and more seasoning down. Place Ribs meat side down onto mixture. Place back on smoker for 2 hours.
While smoking, make sauce. Place all ingredients into mixing bowl. Mix until evenly incorporated.
After 2 hours, pull Ribs from smoker. Unwrap and place back smoker, meat side up. Instantly baste with sauce.
Wait 20 minutes and baste with sauce again. Wait another 20 minutes and baste for last time.
After 20 more minutes, pull Ribs and rest for 10 minutes.
Slice. Dice. MUNCH!
Serve with Dill Pickles.
If you want even more Pickle Flavor, brine for longer than 4 hours.
An easier to remember way of doing this recipe: 4-3-2-1. 4 hour Brine, 3 hour Smoke, 2 hour Wrap, 1 hour baste.
This method works for all Pork Ribs. You DO NOT need to brine most of the time.