The perfect pork ribs

One thing we also enjoy at All Burn Chilli is Low and Slow Smoking/BBQ.

This pork rib recipe is suitable for a smoker, BBQ with a hood, or in the oven. Most pork ribs you will get from Australian butchers will be baby back ribs. You’ll often hear about the 3-2-1 method. This is designed around St. Louis style ribs which are much larger than baby backs. The timings in this recipe are for baby back ribs. I prefer to serve with a good home made Mac n Cheese and a salad.

Step 1 – Rib preparation and first cook

Remove ribs from any packaging and place them on a board. Pork ribs usually don’t need too much trimming. What you need to do is get the tough membrane off the back of the ribs as this will be chewy if you leave it on. Slit underneath the membrane and use paper towel to peel it off (it will be slippery).

Once the ribs are trimmed to your satisfaction (do not separate the ribs, leave them in slabs) use an atomiser to spritz the ribs to help the rub stick. Apply a moderate coating of All Burn Chilli ‘Squealing Piggy’ pork rub. Spritz again and apply another layer if desired.

Place ribs on a rack with a tray underneath in your smoker, BBQ or Oven at a temperature of around 250F. Cook for 2 hours bone down (meat up).

Step 2 – It’s a wrap

 Remove the ribs and place on 2 sheets of aluminium foil (per rack) meat up. Drizzle with honey, sprinkle liberally with brown sugar and add 3 or 4 chunks of butter along the ribs. Wrap in first sheet of foil turn upside down and wrap in second sheet of foil. Place back in to cook (meat down) for 1 hour.

Step 3 – Glaze and Set

Remove ribs and unwrap them. Place back on the rack and using a basting brush glaze liberally with either All Burn Chilli Maple Marinade or Fig’n Awesome. Return to cook for 30 minutes until the glaze is set and sticky.

Remove from the smoker and cover roughly with foil. Leave for 20 mins to rest. Remove foil and cut ribs to desired serving size (1 or 2 ribs normally).

Serve with desired sides and enjoy!!!!