Grilled pork chops on the barbecue

Ingredients

• 1 St. Louis-style pork ribs
• 5 tablespoons of barbecue seasoning
• 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

Rub the outside of the meat with the barbecue mixture. Refrigerate for 1 hour.

Mix the remaining ingredients (except for the hickory) in a large pot, and bring to a boil over high heat until the sauce has reduced by half.

Place pieces of hickory wood in the smoker’s firebox at a temperature of 65 °C (150 °F).

Place the ribs in the smoker and cook, frequently basting with the tomato mixture and replacing the hickory pieces as needed, for 5 to 6 hours.

Generously coat the ribs with the mixture, then grill over high heat, basting frequently until they are nicely browned on both sides.

Remove from the oven and let it rest for 10 minutes. Serve.