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  Ingredients:

 

•    St Louis Style Pork Ribs

•    Rum & Que Rib Rocker

•    2-3 chunks of Cherry Wood Chunks

•    Raw Caster Sugar

•    4-5 Tbsp Pineapple Juice

•    BBQ Foil (thicker and stronger than regular kitchen foil)

•    4 small cubes of butter

•    Honey

•    Heat Beads Lump Charcoal

 

 

 

  Directions:

 

STEP 1:

Fill the Bronco Charcoal basket with Heat Beads Lump Charcoal, and light using your preferred method. Install 1-3 food hangers, depending how many rib racks you will be cooking. There is no need to add the heat deflector. Add 2-3 chunks of cherry wood, and preheat the smoker to 275°F. 

STEP 2:

To prepare the ribs, first remove the membrane. To do this, you can use a blunt knife or spoon to gently work the membrane away. Once you have a corner free, use a paper towel to get a good grip on the membrane and peel it away from the bone.

STEP 3:

Rub the ribs with Rum & Que Rib Rocker, ensuring a generous coating on all sides. Allow the ribs to sweat for 20 minutes.

STEP 4:

Pierce each rib rack with a food hook at the thicker end, below the first or second bone Use the food hooks to hang the ribs on the hangers.

STEP 5:

Smoke for 2.5 hours, spritzing with water each hour.

STEP 6:

After 2.5 hours remove ribs from the smoker. 

STEP 7:

Remove the ribs from the pit, remove the food hooks, and wrap in foil with 4 small cubes of butter, honey, raw caster sugar and 4-5 tablespoons of pineapple juice. Avoid cracking or tearing the foil as this will allow moisture to escape and cause the ribs to turn black. 

STEP 8:

Remove the Food hangers from the Bronco, and install the cooking rack.

STEP 9:

Place the wrapped ribs back in the Bronco, meat side down for another 1.5 hours.

STEP 10:

Check that the ribs are done, using a toothpick or probe. There should be just a slight resistance. If there is more than a slight pull, place ribs back in the Bronco for another 20-30 minutes or until done.

STEP 11:

Simmer half a cup of Rum & Que Meat Juice in a saucepan to warm it through.

STEP 12:

Remove ribs from foil and place on a board. Glaze with the Rum & Que meat juice, slice, and serve.

 

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