Smoked Ribs with an Italian BBQ sauce

This is a sponsored post written by me on behalf of Char-Broil for IZEA. I have always shied away from smoking meat at home because it can be quite the project and ends up an all day job.  That being said, I love smoked meat and always thought that one day I would join the party and smoke some of my own.  Thankfully Char-Broil came along with this awesome new Digital Electric Vertical Smoker that made the whole thing easy and delicious!  My first test was some brisket that I ended up using the leftovers in this amazing salad from last week.  The second go-round was the next day with these ribs.  Yea, I couldn't get enough and ended up smoking meat 2 days in a row! After the ribs were nice and tender I tossed them in an tomato sauce/BBQ sauce mash-up that was a nice twist on the usual sticky sweet BBQ sauce you expect on ribs like this.
I had 10 people over so I made 5 racks on ribs just to be on the safe side.
As I said, the smoker is really easy to use.  You just fill up the box with wood chips, turn it on to the desired temperature, and let it go!  It comes with a great meat probe so you can make sure to get the exact temperature you are looking for before pulling out the meat.  You can check the internal temp without opening the box which is great for maintaining the right temperature for your ribs.
When the meat was just about done, I tossed some brussel sprouts in oil and threw them on my grill.  What I love about the smoker is that you don't really have to fuss with it all day, and when the meat is done it is ready to serve just like that!  Because of this, I could spend more time entertaining my guests and cooking sides like this.
The sauce was just a simple marinara with some onion and garlic and lots of oregano.  I added molasses, worcestershire, and honey to give it a little hint of a BBQ sauce flavor.
I like my ribs tender but still a little chewy, not completely falling off the bone but almost there. 
Messy but totally delicious.  The smoke flavor that permeated the meat went great with the lighter tomato sauce.
Char-Broil Digital Electric Smoker - Available on charbroil.com and amazon.com and at select retailers
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Smoked Ribs with an Italian BBQ sauce

  • 3 Racks St Louis Style Ribs
  • 1/4 Cup Olive Oil
  • 1 Small Onion
  • 3 Cloves Garlic
  • 1/4 cup Molasses
  • 1 28oz can Crushed Tomatoes
  • 2 Tablespoons Dried Oregano
  • 1/4 Cup Grated Parm
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Honey


  1. Smoke the ribs with a mixture of hickory and mesquite wood for about 3 or 4 hours.  Once the ribs hit 165, continue to cook the ribs but remove the smoking element.  Once the ribs hit 195, remove from heat.
  2. Meanwhile, Chop the onion and dice the garlic.  Cook the onion in the oil over medium/high heat for about 8-10 minutes to soften.  Add the garlic and cook 2 minutes.  Add the tomatoes and stir well.  Add the cheese, oregano, molasses, honey, and worcestershire.  Simmer for an hour.
  3. Once the ribs are off the heat, chop into segments of 2 or 3 ribs and toss them in the tomato sauce.  Serve.