TEXAS BABY BACK PORK RIBS

Tender flavoursome  dry rub ribs, I prefer these just how they come but these can easily have your favourite BBQ Sauce smothered over them in the final stages of cooking.

Preparation time: 10min

Marinade time: 3-24hr

Cooking time: 5-6 hr

Apple Wood chunks

INGREDIENTS

  • 2 Whole baby back rib rack's
  • 2 tsp mustard powder
  • 1 tsp garlic granules
  • 2 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 tsp sea salt
  • 5 twists of ground black pepper

 

PREP

  • Mix all of the ingredients together and rub into the ribs.
  • Wrap the ribs in cling film tightly and marinade for up to 24 hours the fridge.

COOKING METHOD

  • Remove the ribs from the fridge 30 - 45min before cooking time, this will allow the ribs to heat to room temperature.
  • Light around 20 briquettes (just over half a large starter)
  • Arrange the smoker for a  5-6hr slow smoke, I prefer to use the snake method for this recipe.
  • Add a generous handful of Apple wood chunks to the start of the snake.
  • Build the smoker ensuring you have a full water basin.
  • I always add the ribs to the middle grate using a rib rack to hold them in place
  • Smoke at a temperature between 105 and 110 degrees C if using the top grate of 115 if using the bottom.
  • After 3-4 hours smoking I always wrap my ribs in tin foil. I believe this keeps the moisture in. At this point no more smoke will be absorbed by your ribs. Add a BBQ sauce of choice or a small amount of Apple Juice to the foil if you have some to hand.
  • After 2-3 more hours in the smoker the ribs should be ready. The meat should fall off the bones to leave a deep red smoke ring.
  • These are great to serve as an addition to a BBQ feast or with corn wedges and some baked beans.

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