Directions
- Fire up your Pit Boss Platinum Series Lockhart to 325°F, and pull both the side knobs out to ensure the smoking cabinet maintains a temperature of 200°F.
- Season ribs on both sides with Homestyle Pork Rub, then lay on the racks in the smoking cabinet. Smoke for 2 ½ hours.
- Meanwhile, prepare the sauce. Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
- Remove from the grill, and set aside to cool, then skin and remove seeds.
- In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
- Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
- Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoking cabinet, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
- Lower temperature to 275°F. Transfer to the lower grill, then cook ribs another 1 to 1 ½ hours, rotating racks half way through cooking.
- Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
- Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.
