Hickory-smoked pork ribs with barbecue sauce

Ingredients

• 1 St. Louis-style pork loin
• 5 tablespoons of barbecue spice blend
• 1/2 cup of apple cider vinegar
• 1/2 cup of tomato paste
• 1/4 cup of blackstrap molasses
• 1/4 cup of light molasses
• 2 tablespoons of Worcestershire sauce
• Large pieces of hickory wood

Rub the turkey with the spice mixture and refrigerate for 1 hour.

In a saucepan, bring the remaining ingredients (except the wood) to a boil, then reduce the heat and simmer until the liquid has reduced by half.

Place the hickory wood in the smoker at 120 °C.

Place the ribs in the smoker and cook for 5 to 6 hours, basting them frequently with sauce and replenishing the wood as needed.

Generously coat and cook over high heat, basting frequently, until both sides are nicely browned.

Let it rest for 10 minutes and then serve.