Next on the Menu: Succulent American Pork Ribs
You’ll find a different taste in sauce depending upon region, but the primary distinction is in the meat. In the Southeast USA, barbecue is exclusively made from pork. In Texas, you’ll find only beef products. Kansas City barbecue is a unique mélange, with a distinctive treatment, rather than a specific meat preference or sauce base. Recently, many people around the world have become fascinated with barbecue, and want to bring it into their own homes.
Perhaps one of the most frequently overlooked aspects of perfect home barbecue is the source of your meats. While many American barbecue restaurants use what’s known as Commodity Pork or industrially farmed livestock, it’s lately come to public attention that there are several issues with this source. Not only is it cruel, but the resulting meat is often filled with steroids and antibiotics. It simply doesn’t taste as good as sustainably farmed meat. When you select a producer that cares for the livestock and ensures a high level of health, varied diet, and movement, the meat tastes superior to factory farmed meat.
We love barbecue, and want to share our passion. Because pork ribs have a more generous amount of meat than beef ribs and are easier to cook at home, we suggest using local, sustainably farmed pork ribs for your barbecue adventure. If this is your first time using the smoking method, pork ribs are also more accommodating than almost any other cut or type of meat. Below, we’ll provide a delicious recipe that will bring shouts of joy from family, friends, and guests at any event you host.
This recipe makes ten racks of Butcherman’s sustainably sourced Pork Ribs. Because the style is considered “mustard,” have ½ cup of yellow American mustard on hand. If you prefer a different variety of prepared mustard, it may be substituted, but it will slightly alter the flavour of the finished ribs.
For your dry rub, which is favoured for Kansas City style, you’ll need:
1 ½ tbsp. seasoned salt
1 tbsp. celery salt
¾ c brown sugar
1/3 c paprika
1/3 c salt
2 tbsp. cracked black pepper
2 tsp. red chilli flakes
1 ½ tsp onion powder
3 tsp garlic powder
For the wrap, you’ll need:
2 tbsp. brown sugar
2 tsp. apple juice
1 tsp. honey
Make sure you have plenty of aluminium foil, since this recipe will require a substantial amount.
If you are working with untrimmed racks, first you’ll want to cut the cartilage at the base of each rib, which will give you a rectangular shape. As well, be certain to trim away any excess fat and remove the membrane that covers the ribs. Ordering dressed racks can help you avoid this step.
In a large bowl, mix your dry ingredients thoroughly. Brush each rack with your prepared mustard and generously sprinkle the spices over the ribs.
Placing the racks on the smoker meat side up, cook for approximately three hours at 110° C until the spice rub has set. To check this, gently scratch the surface of the meat with your fingernail. If the rub has set properly, only a tiny bit will come away from the meat. Once this happens, place the ribs meat side up on your foil.
Mix the honey and apple juice together, sprinkle the racks with brown sugar and the liquid mixture. Flip the racks and repeat on the underside. Then wrap each rack tightly in foil. Place each packet back into your smoker. If you’d like spare ribs, cook them for two hours. Baby back ribs may be cooked for only one additional hour, and provide both a different flavour and texture.
For the final phase of smoking, use a toothpick to check the meat. Insert it into the thick portion between the bones. You should encounter limited resistance. Carefully remove your rib packets, retaining the delicious juices that have collected therein. Place the unwrapped foil packets back in the smoker for one hour, basting them periodically basting them with the collected juices.