Smoked Pork Ribs

11:30 am on 25 August 2014

Because ribs are thinner than other cuts of meat they need to be smoked and cooked slowly in order for them not to dry out.

Ingredients

Method

I like to use maple wood for pork ribs but use what you prefer. You will need enough wood or wood pellets for a 2-hour smoke.

Trim the ribs of any excess fat and remove the membrane from the bone side of the ribs. Season the ribs with the rub using two-thirds on the meat side and one-third on the bone side. Place on an oven tray and marinate for 30 minutes in the fridge.

Once your smoker is producing smoke, place the ribs on a rack in the smoker for 2 hours or until the chamber reaches a temperature of 80ºC.

When the chamber is at the correct temperature remove the ribs from the smoker and place each slab onto a large sheet of aluminium foil. Brush the ribs with two-thirds of the barbecue sauce and lightly wrap them in the foil to allow steam to be released during the cooking process.

Place the foil-wrapped ribs on the tray and cook in the oven at 130ºC for a further 1½–2 hours or until tender. To check for tenderness, poke the sharp end of a bamboo skewer into the meat. There should be little resistance. If necessary return to the oven until done to your satisfaction. Once fully cooked, remove the ribs from the oven then turn the temperature up to 170ºC. Unwrap the ribs and place them back onto the tray, brush with the remaining barbecue sauce and bake for another 10–15 minutes until brown and caramelised – sticky and tasty just how we like them.

Cut into 2-rib pieces and serve hot.

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