I tend to make a batch of ribs at least once a month, they’re my favourite piece of flesh to barbecue. By barbecue I mean the southern states of America type barbecue with slow heat and smoking wood.
I usually barbecue my ribs dry with a simple rub, and then serve with a tasty home made BBQ sauce. The ribs are actually for lunch tomorrow at work. I slightly oversmoked them but they’re not so bitter as to be inedible.
First I made my rub, a slightly modified version of my standard. It consists of 1 part each of salt, cumin, chilli, and pepper, 2 parts paprika and chilli and 1/2 part cayenne pepper. I then added some coriander seed, onion powder, garlic powder, and some cocoa.
Then I removed the membrane from the bone side of the ribs.
I slathered the ribs generously with Dijon Mustard.
Then evenly coated with the dry rub.
I smoked them at 110C for about 5 hours, and then foiled with some bourbon and ginger ale for moisture for another couple of hours. I should have foiled them at around the 3 hour mark I think.
Plated with Home made BBQ Sauce and Coleslaw.
