Tongs for the mem­ory

Let dad put his feet up and give him a treat from the bar­be­cue

Life & Style Weekend - - EASY EATING - TEXAN BAR­BE­CUE with Robert Louis Mur­phy

GIVE dad a break away from the tongs this week­end and cook him some Texan-style slow smoked pork ribs on the bar­be­cue.

Slow smoked pork ribs

Serves 6 IN­GRE­DI­ENTS: 2 pork rib racks, St Louis style 125ml ex­tra vir­gin olive oil.

1 batch Ba­sic Pork Rib Rub: 2 tbs paprika 2 tbs chilli pow­der 2 tbs brown sugar 1 tbs freshly ground black pep­per 1 tbs salt.

1 batch Quick Bar­be­cue Sauce: 250ml honey or maple syrup 25ml ketchup 60ml le­mon juice 1 tbs Worces­ter­shire sauce 1 tbs soy sauce 1 clove gar­lic, minced

1 tsp tabasco sauce tsp salt tsp pep­per.

Bar­be­cue Sauce Glaze: 1 tbs honey 1 tbs brown sugar

125ml wa­ter 60ml com­mer­cial bar­be­cue sauce.

METHOD: Al­low the ribs to come to room tem­per­a­ture. Trim the ribs and re­move the sil­ver­skin. Rub oil over the rib racks then rub in the Ba­sic Pork Rib Rub. Set aside for at least 1–2 hours.

Pre­heat your bar­be­cue to medium high, 200 de­grees with a good bed of coals. Get the smoke go­ing from some fruit­wood be­fore you put the ribs in the smoker. When the ribs are at room tem­per­a­ture, place in­side the smoker, bone side down. Keep the tem­per­a­ture steady in the fire­box area at be­low 77 de­grees to cool smoke the ribs for up to three hours. When they are suf­fi­ciently coloured and smoked, coat with the bar­be­cue sauce and wrap them tightly in foil.

Cook at 105–130 de­grees for about 2 hours, check­ing af­ter the first 1 hours how things are go­ing as cook­ing times can vary.

Test the meat with a vis­ual bend test – check if the meat cracks af­ter be­ing picked up and bent at one end. Meat ther­mome­ters are not much good on ribs as they are too thin. Un­wrap the ribs. Mix the bar­be­cue sauce glaze in­gre­di­ents to­gether and brush over the ribs.

Keep the wrap slightly open and cook for a fur­ther 30 min­utes to 1 hour. The in­ter­nal tem­per­a­ture should be around 90 de­grees. When the glaze looks a bit shiny, the ribs are done. Serve with your favourite salad or slaw. NOTE: This goes well with dill pick­les and any bean dish of choice. Make sure you don’t over­cook – to­tal cook­ing time should be 5–6 hours for cus­tom-cut St Louis style ribs or

3–4 hours for baby backs.

PHO­TOS: CON­TRIB­UTED

Slow smoked pork ribs.

Texan BBQ by Robert Louis Mur­phy (New Hol­land), RRP $45, is avail­able at book stores or newhol­land­pub­lish­ers.com

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