Sorghum syrup is similar in taste and viscosity to blackstrap molasses.
- 4 2 ½-pound racks center-cut beef rib-back ribs
- ¼ Cup sugar
- ¼ Cup kosher salt
- 2 Tablespoons freshly ground black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon smoked paprika
- ½ Teaspoon ground red pepper
- 1 Cup sorghum syrup
- 1 Cup cider vinegar
- 1 Tablespoon coarsely ground black pepper
- 4 Cups wood chips
Rinse and pat the ribs dry. Remove the thin membrane from the back of the ribs by slicing into it and pulling it off. Combine the sugar with the salt, pepper, garlic powder, onion powder, paprika, and red pepper. Massage the sugar mixture into the meat, covering all sides. Wrap the ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
Whisk together the sorghum, vinegar, and coarse black pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce the heat to medium, and cook, stirring occasionally, until mixture is reduced by half, 6 minutes. Cool completely.
Soak the chips in water for 30 minutes. Light 1 side of charcoal grill or preheat gas grill to 250 to 300 degrees F (medium-low); leave the other side unlit. Spread the wood chips on a large sheet of heavy-duty aluminum foil; fold the edges to seal. Poke several holes in top of the pouch with a fork. Place the pouch directly on the lit side of grill; cover with the grill lid.
Place the ribs over the unlit side, and grill, covered with grill lid, 2 hours.
Turn the rib slabs over; grill until tender, 2 hours.
Cook the ribs 30 more minutes, basting frequently with sorghum mixture.
Remove the ribs from grill, and let stand 10 minutes. Cut the ribs, slicing between the bones.