One of the quicker low & slow cuts, but no less impressive!
- Meat Thermometer
- Aluminium Foil
- Spray Bottle (water)
- Pork Ribs (whole rack)
- BBQ Dry Rub
- Apple Juice
- Brown Sugar optional
- Honey optional
- Preheat your pit to approximately 250f / 121c.
- Remove the membrane from the back of the ribs and trim any fat off as required.
- Liberally apply a good coat of your favourite BBQ rub to both sides of the ribs, then return to the fridge for 30 minutes.
- Place the ribs on an indirect heat in your pit for approximately 1 to 1.5 hours (all we want at this stage is a nice colour).
- Take the ribs off the cooker and wrap them tightly in foil (one rack per package) with 1/3 cup of Apple juice to each rack (you can also add some brown sugar or honey to make them sweeter and stickier at this stage).
- Place ribs in foil package pack onto the cooker for approximately 1.5 hours. We are looking for good bendability at this stage, a sign the meat is starting to come away from the bones. If it's not ready, put them back onto the cooker and check every 15 minutes. This stage should not take more than 2 hours, but its all about that bend.
- Once they bend nicely, unwrap them, place them directly onto the cooker and glaze with your favourite glaze. 2 coats will do, approximately 5 minutes between coats.
- Cut them up and eat immediately.