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BBQ Pork Ribs

matthew wilson

SmokeAndOrePorkRibs.jpg

This one was an ongoing experiment that stemmed from my smoker being out of commission for a bit. I have always considered the idea of BAKING ribs to be so so wrong…. however I was absolutely wrong. It’s obviously a different flavor but it’s still amazing!

INGREDIENTS:

  • 1 Rack of St.Louis Style Pork Ribs

  • Butcher Paper (get it here on Amazon)

  • Apple Cider Vinegar (***read below for my personal modification)

  • Trader Joes Umami Seasoning (get it here on Amazon)

  • Fresh Ground black pepper

  • Fine Ground Expresso

  • Palm Sugar

  • Alder smoked sea salt

  • Maldon Salt

  • Ground Cumin

  • Smoked Paprika

  • Chipotle Seasoning

  • BBQ sauce (Im using a mixture of our homemade S&O sauce and Lilly Q’s Smoke (get it here on Amazon)

SnOSpices.jpg

COOK TIME: ~ 5 hours (depending on the overall weight), 1.5 hr per pound was good for me to get where i wanted.

SNOBBQribsTrimmed.jpg

Pork Spare ribs

TRIMMING IT DOWN:

You want to make sure you remove small flaps or tiny bits of fat from the top. It should be even, clean and smooth. I also like to lightly score the top diagonally against the grain. On the bottom side use a paper tower to grab the thing membrane that covers the bones and peel it off. Leave the casing around the bone so they stay connected while they cook… if you completely expose the bones you’ve gone too far. I like to cut a thin edge on the most exposed side and slowly work it up. If you can get enough to grab you can usually peel it off in one pull.

SnOSeasonedBBQribs.jpg

Seasoned and ready to go…

SEASONING:

Start off on the meaty side with the Apple cider vinegar. I used a cap full, which was just enough to coat the whole surface. Next layer in the alder smoked sea salt (about a tablespoon). If you use the same brand that I use (linked above), it’s pretty strong so I just dust the surface. In my experiments I found that using a fine ground, flavored salt, gives a lot of flavor but I use much less than course ground salt. The vinegar also dissolves the salt a bit which is part of the reason why I cut it with the palm sugar. I use equal parts of sugar to salt. Rub this all in and move onto the text stage of the rub. Mix together a tablespoon of the Umami, paprika and Chipotle and a teaspoon of cumin. layer that on and then add the final cover of fresh ground pepper and a touch of espresso. I used a bit of course ground salt at the very end on top but that’s just my personal preference.

COOKING:


We generally tend to stick with the standard 3, 2 ,1 method for a full rack
(but I cut the last hour down just to a quick seer at the end) :
- 3 hours wrapped tight in paper and foil (reflective side in) at 225. BONE UP
- 2 hours, sauced up, re-wrapped and returned to the oven at 225. BONE DOWN
- 10-15 mins open up and flip. By this point they are going to be super delicate and falling apart so be careful handling them as little as possible. I like to T cut the paper open and pull it back, making a little trough that they sit in for the final seer. I found it to be a good idea to roll the paper flaps down underneath so they dont catch and smoke up when you put it back in to broil. Finally, after flipping them back to BONE DOWN/MEAT UP I spoon the sauce and liquid back over top. If the sauce is to thin to stick, I like to brush on some thicker BBQ sauce. This is what we want to caramelize with some of the fat, but we dont want to dry out the meat. Dont let it burn !

Once its got a nice crisp to it, pull it out and let it rest for 5-10 mins before cutting it and diving in. We love a good tomato base BBQ sauce but we also love a good mustard base with cucumbers and golden berries as a garnish. Most of the time though, we just leave then all alone and watch then disappear in a matter of seconds. Our son, who is a self proclaimed “Pizzatarian” has started to ask for these on a bi-weekly basis.