No Limit Azn Smoked Ribs

We love ribs and wanted to give it the Asian treatment with these No Limit Azn smoked ribs.

Ribs Ingredients
1 Full Rack Pork St. Louis Ribs (About 3 Pounds)
1.5 teaspoons kosher salt
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1 tablespoon soy sauce

No Limit Azn BBQ Sauce Ingredients
1 cup Hoisin Sauce
1/2 cup ketchup
1/2 cup honey
1/2 cup rice vinegar
1/4 cup water
2 tablespoons soy sauce
2 tablespoons chili garlic sauce or Sriracha
1 tablespoon sesame oil
1 teaspoon crushed black pepper
1/4 teaspoon Chinese five-spice powder
1 tablespoon ginger, grated
3 garlic cloves, grated

4 ounces wood chunks, a combination of cherry and oak wood

Prepare Ribs –  Pat the ribs dry with paper towels. Coat ribs with soy sauce.  Evenly sprinkle both sides of the ribs with kosher salt, pepper, and granulated garlic.  Wrap rib with plastic wrap and refrigerate for at least 3 hours.

Prepare Asian BBQ Sauce – In a small saucepan, combine all the Asian BBQ Sauce ingredients and bring to a boil.  Reduce heat to low and simmer for an hour.

Smoke Ribs –  Set up the grill/smoker and bring the internal temperature inside to 225-250 degrees. Add four ounces of your favorite wood chunks.  Place the ribs in the smoker and cook covered for three hours.  After three hours, remove ribs from the grill/smoker.  Brush on a single layer of BBQ sauce on both sides and wrap the ribs in aluminum foil. Put the ribs back in smoker and smoke for an additional hour.  After the fourth hour, remove ribs from foil and smoke uncovered for an additional hour or until the ribs are ready.


  • St. Louis style ribs take longer to cook than baby back ribs
  • If using baby back ribs, wrap in foil after the second hour of smoking
  • If you want the ribs to cook faster, cook at a higher temperature; however, you will need to monitor closely to make sure the ribs don’t get dried out
  • You can choose to not wrap the ribs, but you will need to monitor closely and spritz with apple juice or another liquid to keep the ribs moist



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