Written by grillmaster Tim Shelburn
Pork spare and baby back ribs are one of my favorite things to cook on the Rectec pellet smoker and the BBQ butter, made with Meat Church Honey Hog, brings them to the next level! Here is my method for great looking ribs every time.
INGREDIENTS:
Pork baby back ribs
Meat Church Honey Hog BBQ Rub
3-4 Tbsp Banner BBQ Butter
Brown sugar
DIRECTIONS:
1. Prep the ribs by removing the membrane from the back side of the ribs. I use a butter knife to get it started. Use a paper towel for a better grip.
2. Apply the Meat Church Honey Hog Rub liberally on both sides of the pork and let them sit 4-5 minutes so the seasoning can sweat a bit.
3. Add the ribs to the 250-degree smoker for at least two hours. You can spritz them with apple juice or apple cider vinegar for added moisture.
4. Prep a sheet of aluminum foil on a table and apply your 3-4 Tbsp of Banner BBQ Butter and sprinkle with some brown sugar.
5. After two hours place the ribs topside down on the butter and brown sugar mixture and wrap.
6. Place the ribs back on the smoker for another hour.
7. After one hour, it’s time to remove the ribs from the aluminum foil and place them back on the smoker. Be careful of the hot steam when opening the foil!
8. Leave the ribs on the grill for one more hour or until they are to your liking. BBQ sauce should be added about 20-30 minutes before they are finished (optional)
I usually cook my ribs until they are just tender enough to have a clean bite and pull from the bone, not fall off the bone. You can often check for doneness by picking up the ribs with tongs and do the “bend test”.
Enjoy!
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