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Tuesday, October 24, 2017

TRI-FIRE: PORK RIBS

Hard
Difficulty:Hard
Prep Time:3-24 Hours
Cook Time:5-6 Hours
Cook Temp:LOW: 105-135 °C
Int Temp:N/A °C

TRI-FIRE: PORK RIBS

Difficulty:Hard
Prep Time:3-24 Hours
Cook Time:5-6 Hours
Cook Temp:LOW: 105-135 °C
Int Temp:N/A °C

Ingredients

  • Pork ribs (forequarter short rib)
  • 1 lire apple juice
  • 1 cup lime / lemon juice
  • BBQ Rub (your favourite, or, Chris Brown’s Cheats BBQ Rub)
  • BBQ Sauce (your own or Simple BBQ Sauce)
  • NEED
  • Digital meat thermometer
  • Aluminium foil
  • Charcoal / Briquettes with a handful of Fruitwood wood chips

Description

These smoky pork ribs will become one of your favourite BBQ dishes!

Directions

  • 1. Place slab of rib rack bone side down. Slide a knife under the membrane & against the end bone to separate it from the bone. Using a dry paper towel hold the edge of the thin membrane & pull it off slowly. It should separate from the back side of the rib in one piece.
  • 2. Generously apply the BBQ Rub onto the front & back sides of the rib rack. Gently pat to ensure that the rub sticks well. Place in the fridge for a minimum of 3 hours although 24 hours is preferred. Mix 150ml of the lime / lemon juice with the apple juice and set aside.
  • 3. Preheat the Hark Tri-Fire™ to140°C & place the ribs on a rack in the smoker meat side up. Or use a rib rack before placing in the smoker. Slowly smoke the ribs for the 3-4 hours.
  • 4. Remove the ribs from the heat. Place each set of ribs in heavy-duty foil (use two layers of foil to minimise the risk of tearing). The foil should be big enough to cover the whole rack of ribs.
  • 5. Add 150 to 250ml of the juice marinade to each rib racks in its foil pack. Seal each pack tightly and return the foil packs to the heat for 2 more hours.
  • 6. Remove the foil-wrapped ribs from the heat. Take off the foil and set aside the juice. Add some honey and BBQ sauce to the juice to make a glaze. Brush some of the glaze onto the ribs.
  • 7. Place the ribs uncovered and meat side up onto the Hark Tri-Fire™ for 45 minutes.
  • 8. Remove ribs and increase the firebox heat.
  • 9. Brush the ribs thickly with BBQ sauce before placing the ribs onto the firebox grill for a final 10 to 20 minutes, or, until the sauce has caramelized.

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