BBQ
LET'S COOK
At the fire.
Remove any loose membrane from the bone side and pat dry. Mix the dry seasonings and coat the ribs evenly. Prepare an indirect smoker at 120°C / 250°F.
Place ribs bone-side down away from direct heat. Smoke for about 3 hours, until the surface is dark and the seasoning no longer rubs off easily.
Wrap each rack in foil with half the apple juice. Return to the smoker for 1–2 hours. Timing varies with thickness: check for tenderness rather than following the clock blindly.
Unwrap carefully, brush lightly with sauce and cook uncovered for 20–40 minutes. A probe should slide easily between the bones; ribs often become tender around 90–96°C / 194–205°F. Rest 15 minutes and slice.
Whole-cut pork must reach at least 63°C / 145°F with a 3-minute rest. Ribs need longer cooking for their connective tissue to soften.
Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗
