The Four Saucemen BBQ Pork Ribs

Written By RHM Admin

Ingredients:

  • The Four Saucemen Pork Rib Rub

  • Wichita Pork Ribs

  • Olive oil or mustard as a binder. This will help the rub to stick to the pork

  • Good Tin foil

  • 50g butter

  • 2 Tablespoons of soft brown sugar

  • The Four Saucemen Rib Glaze

Spritz Ingredients:

  • 1-part Worcestershire Sauce

  • 1-part clear apple juice

  • 1-part apple cider vinegar

  • 1-part water

  • Mix in a spray bottle or similar

Step 1, open a beer and repeat if necessary.

Defrost the Pork in your fridge overnight. Remove the thin membrane on the bone side. Use a butter knife to lift the edge. Use a paper towel to grip the membrane and gently lift away.

Set your BBQ or smoker up for indirect cooking at 250f-275f with two pieces of smoking wood. We used Pohutukawa in the BBQ Class. You can use apple, oak, hickory or cherry.

30 minutes prior to smoking. Apply a thin layer of olive oil or mustard to both sides of the Pork Ribs. Sprinkle “The Four Saucemen Pork Rib Rub” liberally on all sides of the ribs. They will begin to sweat and look moist.

Place the prepared ribs on your smoker, bone side down. Smoke uncovered for 2 hours. Spritz every hour. Check the colour of the ribs. They should be a dark mahogany brown. 2.5 hours will be the limit.

Set up a length of tin foil on the bench. Place the butter, soft brown sugar on the foil and pour The Rib Glaze over and smear the butter around. Place the ribs meat side down on the mixture and wrap tightly. Check for leaks or tears in the foil.

Place the ribs back onto your smoker meat side down and cook for another hour and 15 minutes. They should start to feel “bendy” if you lift them in the center. Remove from the smoker and rest on the bench still wrapped for 15-20 minutes. Preheat (warm) “The Rib Glaze” Unwrap the ribs and apply a generous layer of The Rib Glaze to the meat side of the ribs and place back on the smoker for 10-15 minutes. The Glaze will set nicely.

NOTE: Every rack of ribs is slightly different. To check for doneness, use a bamboo skewer to feel the tenderness. If it feels tight wrap a little longer.

Slice and enjoy with your favourite drink.

– Sarah and Adam

RHM Admin
Next

NZ Beef Short Ribs