Tex Mex Pork Ribs
Tex Mex Pork Ribs
2 slabs baby back ribs
For rub:
3 tablespoons firmly packed dark brown sugar(45ml)
3 tablespoons chili powder(45ml)
1 tablespoon paprika(15ml)
1 tablespoon garlic salt(15ml)
2 teaspoons ground cumin(10ml)
2 teaspoons black pepper(10ml)
2 teaspoons oregano(10ml)
2 teaspoons cayenne(10ml)
2 teaspoons onion powder(10ml)
salt to taste
6 cups hickory wood chips(1.5 litre)
Remove the membrane on the back of the ribs using a pair of pliers dedicated for kitchen use.
In a bowl combine brown sugar, chili powder, paprika, garlic salt, ground cumin, black pepper, oregano, cayenne pepper and onion powder. Rub all over both sides of the baby back ribs. Place into a resealable plastic bag and then into the refrigerator overnight.
Prepare smoke pouch. Place 4 cups(1000ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups(500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with some oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking reduce heat to a temperature of 220F/110C. Place the pork ribs on the side of the BBQ without direct heat. Smoke the pork ribs over indirect heat for 2 hours changing the smoke pouch when the smoke has dissipated.
Remove ribs from grill and tent with foil. Serve warm.
Serves 4-6
2 slabs baby back ribs
For rub:
3 tablespoons firmly packed dark brown sugar(45ml)
3 tablespoons chili powder(45ml)
1 tablespoon paprika(15ml)
1 tablespoon garlic salt(15ml)
2 teaspoons ground cumin(10ml)
2 teaspoons black pepper(10ml)
2 teaspoons oregano(10ml)
2 teaspoons cayenne(10ml)
2 teaspoons onion powder(10ml)
salt to taste
6 cups hickory wood chips(1.5 litre)
Remove the membrane on the back of the ribs using a pair of pliers dedicated for kitchen use.
In a bowl combine brown sugar, chili powder, paprika, garlic salt, ground cumin, black pepper, oregano, cayenne pepper and onion powder. Rub all over both sides of the baby back ribs. Place into a resealable plastic bag and then into the refrigerator overnight.
Prepare smoke pouch. Place 4 cups(1000ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups(500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with some oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking reduce heat to a temperature of 220F/110C. Place the pork ribs on the side of the BBQ without direct heat. Smoke the pork ribs over indirect heat for 2 hours changing the smoke pouch when the smoke has dissipated.
Remove ribs from grill and tent with foil. Serve warm.
Serves 4-6
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