Tongs for the memory
Let dad put his feet up and give him a treat from the barbecue
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.
Slow smoked pork ribs.
Texan BBQ by Robert Louis Murphy (New Holland), RRP $45, is available at book stores or newhollandpublishers.com