Sweet And Spicy Barbecue Pork Ribs - Weber Smokey Mountain Cooker series Manual

SWEET AND SPICY BARBECUE PORK RIBS

Cooking time 3 to 4 hours
Cooking temperature 110°C to 135°C
Ingredients
2 or 3 racks of American ribs (baby back or
spare ribs) approx. 800g each
For the spice rub
2 tbsp brown sugar
1 tsp salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp freshly ground black pepper
½ tsp cayenne pepper
For the sauce
2 tbsp butter
1 brown onion, diced
¾ cup tomato sauce
¼ cup Jack Daniel's® Old No. 7
Tennessee Whiskey
⅓ cup apple cider vinegar
⅓ cup brown sugar
2 tbsp honey
1 tsp cayenne pepper
1 tsp garlic powder
Method
Mix all the spice rub ingredients together in a
large bowl.
Remove the membrane from the back of the
ribs (or ask your butcher to do so) and coat
both sides with the spice mix. Gently rub the
seasoning into the meat.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
Once the smoker has reached the desired
temperature (110°C to 135°C), add 3 chunks
of Weber® Firespice™ Apple or Hickory (or a
combination of both) wood through the front
door. Close the door.
After 5 minutes, smoke should be visible and
coming out of the top vent. Place the ribs on
the cooking grills, making sure that they are
not overlapping, and close the lid. Cook the
ribs for 2 to 3 hours.
While the ribs are cooking, make the sauce:
Place all the sauce ingredients in a small
saucepan. Cook over low heat for 10 minutes,
or until thick and sticky, stirring regularly.
Divide the sauce in half, reserving half for
dipping.
After the ribs have been cooking for 2 to 3
hours, baste the ribs with the sauce using a
basting brush.
Continue to cook for a further 60 minutes,
basting the ribs every 20 minutes.
Once the ribs are cooked remove them from
the smoker. Tightly wrap in foil and allow to
rest for 20 minutes before slicing. Serve with
the reserved sauce.
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