Applewood Smoked Pork Spare Ribs
Ingredients
- 2 short Otway Pork spare rib racks
- 60g American yellow mustard
- Matchbox size pieces of apple wood
Pork ribs dry rub:
- 2 cups cracked black pepper
- 1 cup cooking salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked sweet paprika
- 1 tsp chili powder
- Combine and place into a sealed container
For the spritz:
- ½ cup alcoholic apple cider
- ½ cup organic apple cider vinegar
For the glaze:
- 1 cup BBQ sauce
- 50g wholegrain mustard
- 1 lemon – zest and juice
- 3 sprigs lemon thyme
- 60g honey
Method
Begin by trimming away excess fat from the ribs and removing the bottom membrane. Rub all over with the yellow mustard, then evenly sprinkle some of the rub on all sides.
Set the BBQ/smoker temperature close to 135°C/275°F. Place a aluminum foil tray onto the cast iron grills (to catch the fat and to eliminate direct heat) and top with the SS grills. Place the pork ribs above, meat side up and close the hood. Add a little applewood to the charcoal for gentle smoke. Spritz every 30 minutes to keep the spareribs moist.
After 2 hours. Place the ribs on a sheet of aluminum foil. Spritz, then coat all over with the glaze. Wrap up carefully, place back in, reduce to 125°C and continue cooking for 2 more hours. No need to add anymore wood for smoke now.
Remove and feel for the soft bend and if right, remove and rest for 30 minutes. If not, continue for a further 30 minutes and test again.
Notes
Try your own dry rub spice mix or spritz to make these mouthwatering ribs your own.
Watch Bart Beek cook up the recipe here:
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Recipe by Bart Beek from Essence BBQ Labs.
