Que Club Recipe · Pork · Ribs

Signature Smoked Pork Ribs

This is your backstage pass to BBQ greatness. Meaty loin or baby back ribs get a sweet, savoury bark, a buttery honey and brown sugar wrap for tenderness, then a sticky glaze that sets like lacquer. Juicy, smoky and pull-off-the-bone good, it's classic low 'n' slow BBQ that'll have family and friends singing your praises at every cookout, from a casual arvo to a full-blown backyard party.

Remove the membrane, coat both sides with a sweet pork rub such as Meat Church Honey Hog or Rum and Que Rib Rocker, and smoke meaty side up at 120–135°C over Blues Hog Apple Wood Chunks. After about 1.5 hours, wrap meat side down in Misty Gully Super Heavy Duty Foil with brown sugar, honey, butter and more rub, no air pockets. Give them another hour, until they read 90°C on a Thermapen ONE or go floppy when lifted with tongs. Unwrap, brush with Blues Hog Smokey Mountain BBQ Sauce and smoke 10 minutes to set the glaze.

Prep
20 min
Cook
2 hr 40
Total
3 hrs
Makes
Serves 4
Signature Smoked Pork Ribs
Recipe card

Pit notes

Finish with char. For extra depth, finish the cooked ribs over a hot grill for a few minutes until slightly charred.

Wrap tight. Brown sugar, honey, butter and rub on both sides, ribs meat side down, wrapped with no air pockets.

The bend test. They're ready at 90°C, or when the rack flops in the foil as you lift it with tongs.

Que Club Recipe · Pork · Ribs

Signature Smoked Pork Ribs

This recipe is your backstage pass to BBQ greatness. As all pitmasters 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.


Cook clock · 3 hrs totalStart about 3 hrs before you eat
Prep 20 min
Smoke 90 min
Wrap 1 hr
Glaze
Smoker120–135°C
MakesServes 4
Heat 0/5

Ingredients

How to cook it

  1. Set your smoker to 120–135°C (250–275°F).

  2. Prepare your pork ribs by trimming any excess fat and removing membrane from the back of the ribs (use a spoon to lift it and paper towel to pull it off).

  3. Coat both sides of your ribs with rub and place in smoker meaty side up.

  4. Prepare two sheets of foil with a sprinkle of brown sugar, honey, butter and rub.

  5. 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.

  6. Once wrapped place back in smoker meat side down for approx. 1 hour.

  7. Ribs are ready when they reach an internal temperature of 90°C (195°F) or when they are floppy in the foil when lifted with tongs.

  8. Remove ribs from foil, brush with BBQ sauce, and put them back in the smoker for 10 minutes to set the glaze.

The Que Club3-7 Syme St, Brunswick VIC · thequeclub.com.au
Signature Smoked Pork Ribs

Signature Smoked Pork Ribs

Andrew

This recipe is your backstage pass to BBQ greatness. As all pitmasters 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.


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