Ginger Rosemary Smoked Pork Ribs on a Gas Grill
Quinn Hatfield's maple-glazed ribs with a subtle touch of ginger are a mainstay at Odys + Penelope restaurant in Los Angeles. At home, he smokes them using either a Weber Smokey Mountain Cooker or a Pit Barrel Cooker; for the recipe, see Ginger Rosemary Smoked Pork Ribs. For a version cooked on a regular charcoal grill, see Ginger Rosemary Smoked Pork Ribs on a Charcoal Grill. You'll need 4 applewood chunks, a foil drip pan, and a rib rack (or you can improvise with logs made from foil).
This Story Originally Appeared On sunset.com
Gallery
Credit:
Coral Von Zumwalt
Recipe Summary
Ingredients
Directions
Chef's Notes
Allow 4 hours, plus 1 hour to rest.
Source
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles
Nutrition Facts
Per Serving:
1016 calories; calories from fat 60%; protein 63g; fat 68g; saturated fat 24g; carbohydrates 36g; fiber 3.4g; sodium 2870mg; cholesterol 255mg.