Recipe: Natural Born Grillers Award-Winning Pork Ribs

Mmm... ribs

2018 saw us pick up multiple trophies for pork ribs on the competition circuit. Now you can follow our simple, fast and delicious recipe at home!

This recipe is designed to cook baby back ribs with plenty of meat on them. We only use Borrowdale Meaty Loin ribs, but these can be substituted for another quality free range product.

While we’ve tried to give you some indication of ingredient quantities below, it can really depend on how big your racks are, how much meat is on them and of course your own personal taste. Don’t be afraid to add a little more or less of something if you think it will work better for you.


Ingredients

2 racks of meaty loin (baby back) ribs
Hardcore Carnivore Red (allow half a shaker)
6 tbsp brown sugar
6 tbsp honey
160g butter
200mL Blues Hog Original
50mL Blues Hog Tennessee Red


Method

  1. Light your smoker and bring it up to 250-275 Fahrenheit.
  2. Prepare your pork ribs by trimming any excess fat and removing membrane from back of ribs (use a spoon to lift and paper towel to pull off).
  3. Coat both sides of your ribs with Hardcore Carnivore Red.
  4. Once your smoker is up to temp, place the ribs inside with the meaty side up.
  5. Prepare two sheets of foil for wrapping each rack. Place the following on each sheet (this should use about half your ingredients):
    1.5 tbsp brown sugar
    1.5 tbsp honey
    40g butter
    A generous dash of Hardcore Carnivore Red
  6. After approx. 1.5 hours remove ribs from smoker and place on prepared foil, meat side down. Add the following over the bones of each rack:
    1.5 tbsp brown sugar
    1.5 tbsp honey
    40g butter
    A generous dash of Hardcore Carnivore Red
  7. Wrap tightly, ensuring there are no air pockets.
  8. Once wrapped place back in smoker, meat side down, for about one hour or until they reach an internal temperature of 195 Fahrenheit.  
  9. Prepare the sauce by mixing the Blues Hog Original and Tennessee Red sauces in a saucepan over low heat. We usually use a 4:1 ratio but you can tweak this to your personal taste.
  10. Ribs are ready when they reach an internal temperature of 195 Fahrenheit or when they are floppy in the foil when lifted with tongs. Once you reach this stage, remove the ribs from the smoker and unwrap them.
  11. Pour your prepared sauce over steaming ribs, leave to set for 5 minutes (in or out of the smoker).
  12. Slice and serve with pickles and plenty of napkins!