Smokey, sticky, tender, delicious ribs are best cooked low and slow
A rack of these tasty ribs make a really delicious starter to nibble on while you are waiting for the main course to cook. These have a rub applied first then a sauce to give you that lovely stickiness we all love. They are being cooked on the Weber Smokey Mountain cooker at the same time as the pork shoulder. This video shows how easy it is to cook these succulent ribs, there isn’t much work involved but they do take several hours to cook ‘low and slow’.
Ingredients
- rack of pork ribs
- American mustard
- Angus & Oink rub 'The General'
- Angus & Oink sauce 'Pit Boss'
There is a membrane on the back of the ribs which needs to be removed before you cook them; in this video top BBQ chef Richard Holden shows you an easy fool-proof way of removing this, or you could just ask your butcher to do it for you. Coat the ribs in a little American mustard, which enables the rub to stick and also gives them a little sweetness. Richard has rubbed this rack with ‘The General’ from Angus & Oink. The rack is best left at room temperature to allow the rub to permeate into the ribs but it can be put straight onto the smoker if time is short.
Watch the video showing how to cook pork shoulder to see how we set up the Smokey Mountain. The ribs are put straight onto the second cooking grate in the cooker and left to cook slowly for 2 – 2.5 hours. Once they have reached an internal temperature of 72 – 75C (161 – 167F) take them off to prepare them for the final stage of cooking. This is the time to cover the ribs in sauce, any sooner and the sugars in the sauce will burn leaving the ribs tasting bitter. We have used the Angus & Oink ‘Pit Boss’ sauce, covering the ribs thoroughly. Place a sheet of parchment paper onto a sheet of tinfoil and wrap the ribs neatly with the parchment on the inside; the parchment prevents the rib bones penetrating through the tinfoil and all the lovely moisture being lost.
Replace on the cooking rack and cook for another 1.5 – 2 hours until the internal temperature of the ribs reaches 95C (203F), this is where an Easy Read Thermometer comes in handy. It is crucial that they reach this temperature as it is the point at which the connective tissue in the meat breaks down. If you take them off before this temperature is reached they will be quite tough. After you take them off leave them to rest in the parcel for 30 – 45 minutes.
We usually have something cooking at weekends in store during the season so why not pop along and talk to our friendly knowledgeable staff about anything to do with your BBQ.
