Perfect Backyard BBQ Ribs Recipe
Prep time: 20 minutes
Cook time: 5–6 hours
Serves: 4
Cooking temperature: 107–110°C
Method: Low & slow
Tender, smoky and packed with flavour, these BBQ ribs are cooked low and slow using the classic 3-2-1 method. A generous coating of Backyard Pit Rub creates a beautiful bark, while a splash of apple juice during the wrap helps keep the ribs juicy and tender.
Ingredients
2 racks of pork ribs
Generous amount of Backyard Pork Ribs Rub
2 tbsp American yellow mustard
150ml apple juice
50g butter
BBQ sauce of your choice, optional
Method
1. Prepare the ribs
Remove the ribs from their packaging and pat dry with kitchen paper. Turn the ribs bone-side up and remove the thin membrane from the back. Use the end of a spoon or a blunt knife to lift one corner, then grip the membrane with kitchen paper and pull it away from the rack.
2. Season
Lightly coat both sides of the ribs with American mustard to help the seasoning stick. Generously cover with Backyard Pork Ribs Rub, making sure you get an even coating across both sides and around the edges. Leave the ribs to stand for around 20 minutes while you prepare the BBQ.
3. Prepare the smoker
Set your BBQ or smoker for indirect cooking at approximately 107–110°C. Once the temperature has settled, add your chosen smoking wood. Hickory is great for a stronger traditional BBQ flavour, while cherry gives the ribs a slightly sweeter smoke.
4. Smoke for 3 hours
Place the ribs onto the BBQ bone-side down over indirect heat. Close the lid and smoke for approximately 3 hours. Try to avoid opening the BBQ too often and allow the smoke and Backyard Pork Ribs Rub to develop a good bark.
5. Wrap for 2 hours
After 3 hours, remove the ribs from the BBQ and place each rack onto a large sheet of heavy-duty foil or Butchers Paper. Add a few small pieces of butter and a splash of apple juice before wrapping the ribs tightly.
Return the wrapped ribs to the BBQ and cook for approximately 2 hours at the same temperature. This stage helps tenderise the meat and keeps the ribs beautifully moist.
6. Unwrap and cook for 1 hour
Carefully remove the ribs from the foil and return them to the BBQ bone-side down. Cook uncovered for approximately 1 hour to allow the outside to firm back up and develop a rich BBQ finish.
If you like your ribs saucy, brush them with your favourite BBQ sauce during the final 20–30 minutes of cooking.
7. Check the ribs
The 3-2-1 method is a guide rather than an exact cooking time. The ribs are ready when the meat has pulled back slightly from the ends of the bones and the rack bends easily when lifted.
For ribs with a little bite, remove them slightly earlier. For softer, fall-off-the-bone ribs, give them a little longer.
8. Rest and serve
Remove the ribs from the BBQ and leave them to rest for around 10 minutes. Turn the rack bone-side up so you can easily see where to cut, then slice between each bone.
Serve immediately with your favourite BBQ sides and plenty of napkins.
Backyard Tip
The 3-2-1 method stands for 3 hours smoked, 2 hours wrapped and 1 hour unwrapped. Don't be afraid to adjust these times depending on the size of your ribs and how tender you like them. The ribs are ready when they're ready – not simply because the clock says so.
I also like to marinade the ribs in apple juice overnight; I find the Apple juice helps tenderise the meat. As well as enhancing a sweet flavour to the meat.