Smokey BBQ Pork Ribs


Photography Andy Arnfield – The Gourmet Grocer

After being inspired from this weeks episode of Masterchef, which was all about smoking meats on the BBQ, I had to rush out and grab myself some amazing pork rib racks, and give them a whirl.  After giving the ribs a good coating of dry rub, I let them sit for an hour to let the flavours penetrate.  While this was happening I set up my smoker box in my BBQ, and set the racks for indirect cooking.  After lighting the BBQ, I think my neighbour were about to send for the fire brigade as plumes of amazing smelling hickory smoke were emanating all around the houses. This recipe calls for cooking at 250-300c 2 hour on the grill, then wrapped in tin foil for a further 2 hours, and then glazed with sauce at the end.  The meat just fell from the bone, and melted in you mouth. Enjoy ! ;0)



2 racks of pork ribs

Barbecue Sauce

3/4 cups favorite barbecue sauce I used Rufus Teagues Honey Sweet


1/4 cup light brown sugar (packed)
2 Tablespoons sweet paprika
1 tablespoon ground black pepper
1 1/2 Teaspoons chili powder
1 1/2 Teaspoons granulated Onion Powder
1 1/2 Teaspoons granulated Garlic Powder

Or you could use the Stonewall Kitchen Memphis Rub available from The Gourmet Grocer

About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, sweet paprika, salt, pepper, chili powder, onion powder and garlic powder. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours, spraying on both sides with the apple juice every 20 to 30 minutes, and adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook until very tender and meat has shrunk from ends of bones by about 1/2 inch (open packet to check), 2 1/2 to 3 hours more, adding more coals as needed to charcoal grill.
Remove ribs from grill. Being careful of hot juices, unwrap ribs. Return unwrapped ribs to grill and brush the ribs with the sauce and continue to cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Remove from the grill and let stand for 5 minutes.


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