Description: Nothing beats a mouth-watering rack of ribs! Rich, smoky, and tangy, this famous cut of pork is perfect any time of the year. Pair it with your favourite fixin's for a finger-licking, crowd-pleasing platter.
Ingredients:
- 1 rack of your favourite pork ribs
- 2 TBSP yellow American mustard
- 4 TBSP The Feedlot Forager or Heatwave
- 2 TBSP honey
- 2 TBSP butter
- 2 TBSP brown sugar
- 1/2 cup apple juice or apple cider vinegar
- 1/2 cup The Feedlot Trailblazer
Method:
- Preheat the smoker to 250F/120C with a fruit wood of your choice.
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Trim any excess fat or loose meat off the ribs.
- With the meat side down, remove the tough white membrane by lifting off the bone and pulling from one side of the ribs to the other using a napkin or paper towel for grip.
- Lightly coat both sides of the ribs with yellow mustard to create a binder for the rub.
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Generously coat the ribs top and bottom with your choice of either Forager (sweet) or Heatwave (sweet heat).
- Smoke 'naked' (unwrapped) for roughly 1.5 to 2 hours spritzing every 20-30 minutes.
- Remove the ribs from the smoker once desired colour is reached.
- Place ribs meat side down on two layers of foil. Evenly distribute honey, butter and brown sugar across the top.
- Spritz the bottom of the foil, roughly 1 TBSP of fluid and wrap tightly with foil.
- Place back on the smoker for roughly 1 hour or until the meat probes like warm butter, which is usually around 200F.
- Unwrap from foil and flip ribs over (meat side up) and baste with the desired amount of Trailblazer. We tend to be quite generous.
- Place back on the smoker for 10-15 minutes until the sauce 'sets' on the ribs with a nice glazed and tacky finish.
- Slice meat side up and serve immediately!
Hot Tip:
- These sweet, sticky and sauced ribs tend to be Kansas City style. If you want to cut the sugar and go more traditional Texas style, simply season with The Feedlot Cattle Call. This method will let the pork stand out keeping to simple balanced flavours.