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These are mini because sometimes that\u2019s all you can get! I\u2019m a huge supporter of local butchers, and you get the best range and quality from them. That said, the COVID pandemic means I\u2019ll take what I can get \u2013 in this case supermarket pork ribs from Waitrose.<\/p>\n
Quality ingredients alway increases the potential tastes and textures we get from food. In this case the ribs are already lacking in available meat before they hit the grill. That shouldn\u2019t stop us giving them the proper treatment that can be applied to meatier ribs in the future. <\/p>\n
This recipe combines the main techniques of good barbecue. A rub adds flavour as well as increasing the surface area of the meat to catch smoke. A barbecue sauce is used to glaze the ribs in the last few minutes of cooking and to serve. All smoked over indirect heat. <\/p>\n
The ingredients for the rub are infinitely changeable. This rub provides a base for the barbecue sauce and a good deep colour without being too strongly flavoured. <\/p>\n
I tend to use Maldon Sea Salt, which needs slight crushing. You can also use ordinary table salt depending on how free from additives it is. I\u2019ve also used Golden Caster sugar, in place of a Dark Brown Sugar that has a richer taste. The Golden Caster sugar is unrefined and provides a more lighter, caramel flavour. <\/p>\n
This barbecue sauce is ketchup based, with a balance of sweet and sour flavours. The sauce can be used for a glaze as well as added to the ribs as part of the meal. <\/p>\n
The sauce stores well in squeezy bottles or sealable tub in the fridge. It can be used for a couple of weeks after its made. This recipe when reduced makes around 300ml, which just about fills a good sized squeezy bottle. <\/p>\n
Tomato Ketchup \u2013 280ml (or roughly 16 tbsp)<\/p>\n<\/li>\n
Cider Vinegar \u2013 35ml (or roughly 2 tbsp)<\/p>\n<\/li>\n
Worcestershire sauce \u2013 35ml (or roughly 2 tbsp)<\/p>\n<\/li>\n
Brown Sugar \u2013 3 tbsp<\/p>\n<\/li>\n
Black Pepper \u2013 1 tsp<\/p>\n<\/li>\n
Treacle \u2013 2 tsp<\/p>\n<\/li>\n
Salt \u2013 2 tsp<\/p>\n<\/li>\n
American Mustard \u2013 10ml (or 2 tsp)<\/p>\n<\/li>\n<\/ul><\/div>\n
Ideally of the ingredients can come together straight from the fridge or at room temperature. If you\u2019re using American Mustard from the fridge it may form lumps. These come out with a little heat and a balloon whisk.\u00a0<\/p>\n
The sauce should be a good thick consistency. Too watery and it\u2019ll just sap heat from our meat too thick it\u2019ll be more like a gel which doesn\u2019t flow over food. Think how thick ketchup and other sauces are and aim for that.\u00a0<\/p>\n
Allow to cool before bottling, especially if using plastic sauce bottles. If the sauce does go into the bottle warm then leave off the bottle tops or condensation will form.\u00a0<\/p>\n
Leave the ribs for a maximum of 10 minutes before adding to the barbecue, otherwise the rub will start to soak up the juices from the meat and become wet.<\/p>\n
I setup my Kamado Joe for indirect cooking, with a target temperature of 125C. You will need a water pan below the ribs, which in the Kamado sits on top of the heat deflector plates. This should be filled with an inch of boiling water before the ribs are added. Boiling water won\u2019t reduce the temperature in the Kamado as much, and less energy is expended on heating the water pan. <\/p>\n
I\u2019ve used applewood for this cook, but other woods such as cherry work well.\u00a0I\u2019ve ended up with two boxes of applewood from the end of last season, so expect to see a lot of it this year.\u00a0<\/p>\n
Once the ribs are done they should be rested. I wrap in heavy duty tin foil and then either rest on the side for a few minutes if eating immediately or wrapped in towels in the cool box for longer.<\/p>\n
This cook needs a thermometer, in addition to the one already installed in your grill.\u00a0<\/p>\n
* Disclaimer: I may get commissions for purchases made through links on this page. I always try to be clear where I use a specific item, and don\u2019t recommend anything I don\u2019t use myself. <\/em><\/p>\n<\/p><\/div>\n