I have recently discovered a "new" butcher's cut here in Sweden. It is thick pork ribs, but with the full spare rib. It is just a regular slab of pork ribs, but with all the meat on top. See photos. This makes me real excited, as I'm a big fan of pork. And this just begs to be smoked.
I used my PK 300 grill for this. I lined up a straight snake along the longest side of the PK, with briquettes. I ran my PK at 120° C / 250° F for a total of 5 hours. Very straight forward, classic low 'n slow. I used two chunks of cherry wood, my go to wood for pork.
After the cook I wrapped it in alu foil and rested it for 1 hour before slicing in. The end result? Super juicy, super tasty.
Ingredients
3-5 lbs thick cut pork ribs
4 tbsp pork rub (use your favorite)
3 tbsp dijon mustard
3 tbsp lemon curd
Instructions
1. The prep for thick pork ribs is real easy. Just spread the mustard evenly on all sides, and then apply the rub evenly on all sides. These ribs usually don't need any trim. I use mustard not for flavor, but to build better bark.
2. Fire up your grill, prepare it for indirect grilling. Have it running at 250° F (120° C). Place the ribs on the indirect side, with a thermometer probe in the meat. Add some wood chunks for smoking on the glowing embers. Apple wood chunks works well. Now close the lid and wait. A cut like this usually takes 5 hours.
3. When internal temp hits 80° C / 175° F, brush on liberal amounts of lemon curd. Close the lid and keep going until inner temp hits 95° C / 203° F.
4. Remove the ribs, wrap in alu foil and let them rest in room temp for an hour, wrapped in a towel.
5. Slice the ribs and dig in
Originally I planned to use golden syrup, but I had run out. I'm real glad, because the lemon curd really took it to another level.
I used my PK 300 grill for this. I lined up a straight snake along the longest side of the PK, with briquettes. I ran my PK at 120° C / 250° F for a total of 5 hours. Very straight forward, classic low 'n slow. I used two chunks of cherry wood, my go to wood for pork.
After the cook I wrapped it in alu foil and rested it for 1 hour before slicing in. The end result? Super juicy, super tasty.
Ingredients
3-5 lbs thick cut pork ribs
4 tbsp pork rub (use your favorite)
3 tbsp dijon mustard
3 tbsp lemon curd
Instructions
1. The prep for thick pork ribs is real easy. Just spread the mustard evenly on all sides, and then apply the rub evenly on all sides. These ribs usually don't need any trim. I use mustard not for flavor, but to build better bark.
2. Fire up your grill, prepare it for indirect grilling. Have it running at 250° F (120° C). Place the ribs on the indirect side, with a thermometer probe in the meat. Add some wood chunks for smoking on the glowing embers. Apple wood chunks works well. Now close the lid and wait. A cut like this usually takes 5 hours.
3. When internal temp hits 80° C / 175° F, brush on liberal amounts of lemon curd. Close the lid and keep going until inner temp hits 95° C / 203° F.
4. Remove the ribs, wrap in alu foil and let them rest in room temp for an hour, wrapped in a towel.
5. Slice the ribs and dig in
Originally I planned to use golden syrup, but I had run out. I'm real glad, because the lemon curd really took it to another level.
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