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Classic Pork Ribs

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 2

  • Prep Time

    30 min.

  • Barbecue Time

    6 h

  • Resting Time

    30 min.

Ingredients
Instructions

the Ingredients

Classic Pork Ribs
  • 2 x 1kg racks of pork ribs
  • 10 teaspoons Weber Pork Low and Slow Rub
  • 250 millilitres apple cider vinegar (in a spray bottle)
  • 4 tablespoons maple syrup

Instructions

A simple yet delicious pork rib recipe, layered with flavour from our Weber Pork Rub. Follow the wrapping technique below for tender and juicy pork ribs.
  • Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).
  • Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C) with your desired smoking wood chunks.
  • Prepare your barbecue for indirect cooking over very low heat (110°C- 130°C). Add a large drip pan filled with warm water onto the lower cooking grill or install the Weber Wet Smoke Kit under the cooking grills. If you are using a Weber SmokeFire™, set the temperature to 120°C and preheat.
  • Remove the membrane from the back of the ribs- see grill skill on how to remove membrane. Coat the pork ribs (all over) with the Weber Pork Low and Slow Rub.
  • Brush the cooking grills clean. Once the barbecue has preheated, add the pork ribs, and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.
    Brush the cooking grills clean. Once the barbecue has preheated and the smoking wood is smoking, add the pork ribs and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.
    Once your barbecue has preheated to the set temperature (SmokeFire: 120°C), brush the cooking grills clean with a wire brush. Add the pork ribs to the barbecue and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.
  • Remove the ribs from the barbecue and place on 3 layers of aluminium foil, bone side up. Pour approximately 2 tablespoon of apple cider vinegar (From spray bottle) and 2 tablespoons of maple syrup over each rack of ribs and tightly wrap with the foil. Return to the barbecue (bone side up) and continue to cook for 1 to 1 ½ hours, or until the meat is tender when pierced with a toothpick.
  • Gently unwrap from the foil and collect the drippings from the foil packets. Brush the ribs with the drippings and continue to cook for a final 30 minutes or until the deep red hue returns.
  • Remove the ribs from the barbecue, tightly wrap again in foil and leave to rest for 30 minutes before slicing and serving. Enjoy!

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