Hoisin Barbecue Ribs

Ingredients

• For the rub:
• 1/4 cup dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Chinese 5-spice powder
• 2 teaspoons ground Sichuan peppercorns
• 1 teaspoon ground white pepper
• 1 teaspoon granulated garlic
• 2 racks St. Louis-cut pork ribs
• 2-3 fist size chunks of light smoking wood, such as cherry or apple
• 1 cup Hoisin barbecue sauce
• Type of fire: Indirect
• Grill heat: Low

Directions

1. In a small bowl, stir together the brown sugar, salt, 5-spice powder, Szechuan peppercorns, white pepper, and garlic until the rub is evenly combined.
2. Peel the membrane away from the underside of each rack, then trim off any extra fat. Coat each rack generously with the rub. Either tuck the ribs into foil or set them in a large container, then refrigerate them overnight, if you’d like.
3. Pull the ribs from the fridge while you get the smoker or grill ready. Bring the smoker or grill to 225 degrees F, adding the smoking wood chunks once it is at temperature. When the wood has caught and is giving off smoke, set the ribs on the smoker or grill with the meat side up. Smoke until the ribs flex a little when you lift them from one end, 5 to 6 hours.
4. During the last 1/2 hour of cooking, brush barbecue sauce over the top of each rack and keep smoking until the sauce caramelizes. Take the ribs off the smoker, slice, and serve.