Kansas City Wino Water Smoker Garlic Pork Ribs

Recipe by: kaitiura

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Prep: 30 mins | Cook: 7 hours
Serves: 9

Three racks of succulent pork ribs slow-cooked in a water smoker with one bottle of red wine added to water bowl, fully smoked with barbecue sauce on from the start.

Recipe provided by:

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Ingredients

10 pound bag Charcoal Briquets with Mesquite (NOT mesquite coal!)

3 racks of pork ribs

2 cups Kansas City-style barbecue sauce

3 heads fresh garlic, peeled and crushed

1 bottle red wine (Cabernet Franc used here)

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Preparation method

Start briquets in starter chimney.

Prepare ribs by adding crushed garlic to sauce, mixing well and pouring over meat surfaces then brushing with sauce brush. Save extra for later addition at end. Use care to not allow sauce brush into contact with saved sauce, as it will be added by those wanting more sauce after cooking is done.

Fill water bowl with one entire bottle of Cabernet Franc, topping off with water until full. Put in smoker.

Once briquets are burning well, pour them into the fire bowl and top off with remaining briquets from bag, using all 10 pounds.

Place ribs on smoker racks, cutting as necessary for proper fit (it will be tight with three racks).

Immediately add the ribs on the two smoker racks to the smoker and cover.

Allow to cook for 6 1/2 to 7 hours. Once cooked to taste, pull ribs from smoker and cut into singles.