the Ingredients
Ribs:
Special Equipment
- Weber-style BBQ (charcoal or gas)
- Butcher paper (food-safe, unwaxed)
- Smoker box or wood chunks
- Basting brush
- Heatproof tongs
- Large board or platter for serving
Instructions
- Prepare the ribs: Remove the membrane from the bone side. Rub a thin layer of mustard onto each rack, then generously coat with BBQ rub. Let sit at room temperature for 30 minutes.
- Make the sauce (optional): Add all sauce ingredients to a small saucepan. Simmer over low heat for 10–15 minutes. Set aside.
- Set up for indirect heat: - Charcoal BBQ: Bank lit charcoal to one side with a drip tray on the other. - Gas BBQ: Use one burner with a smoker box of soaked wood chips. Maintain a cooking temperature of 110–140 °C (low and slow).
- Cook the ribs (3-hour method): Place the ribs bone-side down on the indirect side of the grill. Close the lid and cook for around 2 hours. Add more wood chunks or chips after the first hour if needed.
- Wrap in butcher paper: After 2 hours, tightly wrap each rack in unwaxed butcher paper, adding a splash (1–2 tbsp) of apple juice inside each parcel. Return to the BBQ and cook for a further 1 to 1½ hours.
- Finish and glaze: Carefully unwrap the ribs. Return them bone-side down to the grill. Brush with the prepared BBQ sauce and cook uncovered for a final 15–20 minutes until the glaze becomes sticky and glossy.
- Rest: Remove ribs from the grill, loosely cover with butcher paper, and rest for 10–15 minutes
- Roast the Pepper “Heart”: While ribs rest, place the whole red pepper directly over high heat on the grill. - Char and blister the skin for 5–10 minutes, turning often. - Let it cool slightly, then tear off some of the blackened skin, leaving patches for a burnt, ghoulish look. - (Optional) Slice off the top and hollow out the inside to fill with salsa, roasted veg, or a red slaw.
- On a wooden board or serving platter, lay the two racks in a wide “V” shape to resemble an open rib cage.
- Place the roasted pepper in the centre, resembling a heart.
- Serve with extra BBQ sauce for dipping.
IN THE KITCHEN:
AT THE GRILL / SMOKER:
ASSEMBLY – “DEAD MAN’S CHEST”:
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