This recipe is your backstage pass to BBQ greatness. As all pit masters know, ribs are the quintessential embodiment of smoky, succulent indulgence, and this recipe is no exception. It's the kind of dish that will have your family and friends singing your praises at every cookout.
This recipe calls for baby back ribs, we only use Borrowdale Meaty Loin ribs (baby backs), but these can be substituted for another quality free range product
Prepare your pork ribs by trimming any excess fat and removing membrane from back of ribs (use spoon to lift and paper towel to pull off)
Coat both sides of your ribs with rub and place in smoker meaty side up
Prepare two sheets of foil with a sprinkle of brown sugar, honey, butter and rub
After approx. 1.5 hours remove ribs from smoker and place on prepared foil, meat side down, repeat the ingredients on top of the bones (sugar, honey, butter, rub). Wrap tightly, ensuring there are no air pockets.
Once wrapped place back in smoker meat side down for approx. 1 hour
Ribs are ready when they reach an internal temperature of 195f or when they are floppy in the foil when lifted with tongs.
Remove ribs from foil, brush with bbq sauce, and put them back in the smoker for 10 minutes to set the glaze
Recipe Note
For extra depth of flavour finish your cooked ribs over the grill for a few minutes until slightly charred.
