Giddy-Up and Go Spicy Cowboy Ribs

Sherri Williams


I would be very proud to serve up these ribs to any cowboy; actuall any body! LOL They have just the right amount of heat & sweet to satisfy your taste buds. I made it to McCcormick's Grillerhood Hall of Flame with a picture of these ribs. This is such a great honor for me because I love to grill and smoke just about anything. I hope that you will gives these bones a try. Cooking with Love and Passion. sw :)


★★★★★ 1 vote

10 Min
3 Hr 30 Min


  • 5 lb
    slab pork spare ribs
  • RUB

  • 3 Tbsp
    mccormick grill mates® cowboy rub
  • 2 tsp
    mccormick, cumin, ground
  • 2 tsp
    mccormick chipotle chile pepper
  • ·
    salt to taste

  • 1 c
    apple cider
  • 1/2 can(s)
    guava juice
  • 1/4 c
    cup brandy
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    outta the park spicy bbq sauce
  • ·
    juice of 1 lime

  • 1/2 c
    cup guava juice
  • 1/4 c
    guava paste
  • 1 Tbsp
    light soy sauce
  • 1 Tbsp
    lime juice
  • 3 Tbsp
    outta the park park bbq sauce

How to Make Giddy-Up and Go Spicy Cowboy Ribs


  1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate overnight
  2. Prepare Smoker: Soak wood chips for at least 30 minutes. Fill the water pan with apple cider, vinegar. Get smoker to 250 degrees.
  3. Baste ribs after the first hour every 40 minutes or so. Change wood chips every 1 1/2 hours or as needed. Smoke for 4 hours or until ribs are tender. Remove from smoker and cover with foil.
  4. Meanwhile, combine glaze ingredients in a sauce pan. Whisk thoroughly to break up guava paste; bring to a boil and then reduce heat. When bubbles start to appear and you have a thick consistency, it's time to glaze up thos bones. Reserve some for dipping.

Printable Recipe Card

About Giddy-Up and Go Spicy Cowboy Ribs

Course/Dish: Pork Ribs

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