Who doesn’t love some smoked Pork Ribs, this recipe uses our delicious St Louise Pork Ribs, and they are always a crowd favourite. The key is to create tender pork but doesn’t not fall off the bone & a sticky sweet BBQ glaze on the outside. No knife and fork just you and your amazing ribs.
Smoked Pork Ribs Ingredients
- 1 Rack St Louise Pork Ribs
- Wyld smoke BBQ rub
- Spritz bottle – 50:50 water: apple cider vinegar
- Your favourite BBQ sauce
- 60g Butter
- Any fruit wood
- Charcoal or briquettes
- Score or remove membrane on the bottom of your st. louise pork ribs & season with wyld smoke rub top and bottom giving them an even coat. Put back in fridge for at least 1 hour before smoking.
- Fire up your smoker aiming to set your temperature between 125°C – 140°C, add wood to create a nice even flow of smoke.
- Place pork ribs in smoker bone side down and smoke for 2.5 hours, spritzing every 45 minutes, ensure you have a nice flow of smoke the whole time.
- Warm BBQ sauce you may even add water if your sauce is too thick, keeping in mind it will thicken when basting your ribs.
- After 2.5 hours pull ribs from the smoker and glaze a layer of BBQ sauce covering the whole rack, place butter cut into cubes on top with rib bones down, wrap your ribs in alfoil (2 or 3 layers thick).
- Put back in smoker to cook for a further 2 hours bone side down.
- Remove from foil and baste your pork ribs covering the top and bottom place back in smoker and cook for a further 1 Hour, basting with BBQ sauce every 20 minutes.
- Rest for at least 30 minutes wrapped in foil and enjoy.
- The same recipe can be used for gas smokers and pallet smokers.
- Adding a water pan to you smoker is important to help prevent any drying during the cooking process.
- Low and slow is about visual & feel cooking just as important as timed cooking, be sure to take notice of feel and look so you can adjust if need be.