Smoked Loin Back Ribs w/ Roasted Tomato, Honey, and Chipotle Sauce

• 1 cup Cool Smoke Rub
• 3 racks loin back ribs
• ½ cup of apple juice
• 2 Tbsp Worchestershire sauce
• 3 cups Roasted Tomato, Honey, and Chipotle Sauce

Dust the ribs with the rub an hour before they're expected to go on the cooker.

Heat the smoker to 275°, and place 2 large apple wood chunks in the hot part of the charcoal 15 minutes before putting the meat on.

Place the ribs on the smoker meat side up and cook for 1 hour.  Spray with apple juice/Worchestershire sauce mix.  Spray again at 1.5 hours and 2 hours, then wrap in foil and continue cooking meat-side down until tender (1.5-2 more hours).

Make the sauce if needed after putting the ribs in foil.  Once ribs are cooked through, brush sauce on both sides and return to smoker uncovered for 5-10 minutes, but not long enough to burn the sauce.  

Serve immediately or hold in a warmed oven.

Cool Smoke Rub

• ½ cup turbinado sugar
• ⅓ cup Tbsp kosher salt
• ¼ cup chili powder
• 3 Tbsp ground cumin
• 1 tsp cayenne pepper
• 1 Tbsp cracked black pepper
• 1 Tbsp granulated Garlic
• 1 Tbsp granulated Onion

Roasted Tomato, Honey, and Chipotle Sauce

• 2 Tbsp Olive Oil
• 1 cup diced Onion
• 1 Tbsp diced Garlic
• ​¼ cup Tomato Paste
• 1 (14.5 oz) can roasted Tomatoes
• 1 tsp smoked Paprika
• 2 tsp Chili Powder
• ½ cup Honey
• ¼ cup Apple Cider Vinegar
• 3 Tbsp Chipotle Puree (or sub 3 chipotle peppers in adobo sauce)
• 1½ tsp kosher Salt

Heat a saucepan and cook the onions and garlic in olive oil until translucent. Stir in tomato paste and cook until fragrant.  Add the remaining ingredients and simmer for 15 minutes.

Let the sauce cool a bit, then blend until smooth.

h/t Cool Smoke