Smoked Pork Ribs 3 different ways.
Gee, how time flies when your having fun! Big news is we have now sorted out the Special Offer Starter packs so that you can buy the "The Big Green Eggs". Take a look at our site for all the different combinations http://www.biltong.co.uk/Category/biggreenegg . Please note that you cannot order directly on our web site but there is a link where you will be taken to the UK site for the Big Green Egg. All you need to do is enter the Promo Code in the Promo Box and it will list everything for you. If you have any problems just drop me a line or call us on +44 (0)1273 516160.
On to this weeks adventure, I have made Baby Back Pork Ribs and used three different marinades that we sell on line, this is to speed things up for all you busy people, I will be revisiting this again at a later date with some home made marinades and I will compare these against the shop ones them.
Win these marinades free (see details at the end)
- Something South African Rubs Sweet & Smokey
- Jimmy's Steakhouse Basting Sauce
- Spur Sauce Hickory Basting
All I added was some Hickory wood chips that I had soaked in water for over and hour, which I added to the coals when I put the ribs on to cook. I only used a handful as I did not want to over smoke them and stop the flavours of the marinades from coming though.
This meal is not difficult but it needs a little forethought but will definitely be a family favourite. Ideally you need to marinade your ribs over night but if this is not possible these marinades will give a great result if you can give them at least 30 minuets to work.
Ingredients: Serves as many as you want (if you share!)
- 3 racks of Bay Back Pork Ribs. Allow one rack of Baby Back Ribs per person (especially if your a South African carnivore)
- One of each of the marinades above if you are going to make all 3 types (the Jimmy's and Spur sauces will be enough for at least 3 racks per bottle but the SSA rubs will only do 2 racks)
- Hand full of Hickory wood chips
- Sweet and normal potatoes
- Assortment of salads to accompany (I will post some salad recipes at a later date)
Lay you ribs out in a tray or on a work surface and sprinkle your spices onto the ribs, massage them into the meat for a couple of seconds and then place into a long bag or wrap in cling film. For the wet marinades a bag is really a better bet and will make life a lot easier. Once you have sealed your bags place in the fridge to marinade for as long as possible.
When you are ready to cook take the ribs out of the fridge and allow to come back to room temperature, this helps the meat to relax prior to cooking. Pre-heat your oven or Egg to about 120°C (230°F), sprinkle the wood chipping onto the coals, if you are using the Egg or braai and place the ribs onto the grill. It's important that you diffuse the heat with either a heat diffuse for the egg, a bowl or aluminium tray if you are using a braai, as you want to slow cook this for about 2-3 hours. Place you potatoes, wings and anything else that you are cooking in at the same time and close the lid. Try not to peek at them as this will let out the heat and smoke, trust the fact that you set you braai up correctly and they are not going to burn at that temperature.
I only cooked these for 21/2hrs and turned up the heat to 250°C (480°F) for 20 minuets at the end to crisp up the wings and rib ends, perfection.
You can see that the ribs have taken on a loverly deep rich colour, due to the smoking. I must say that the end result from all three marinades was very good. They all had very different and distinctive flavours. The general opinion from the lucky people who ate these was that they could not choose a favourite. In fact, because there was a mixture it made them all taste even better. The Jimmy's gave that spicy but sweet taste that you would have got from the Black Steers steakhouses in SA (before they closed, god i miss those days!). The Spur Hickory was sticky and very smoky with our added smoke but had that definite Spur flavour that its so famous for. Finally the SSA smoke rub, this was my personal favourite, once again the smoke flavour came out with a very spicy taste with a distinctive burn from the chilli and mustard seeds in the spice rub. If you can make all three you will definitely not be disappointed otherwise it will depend on your mood, sweet or spicy, gee I still can't make my mind up. Enjoy!
2 lucky people will win a pack of each of the marinades used this week!
All you have to do is leave us some feed back in the comment area below, I know this is a bribe but I really would like to know if we are giving you what you want. The stats show that there are hundreds of you looking at this blog each week (we are only 1 month old, so thanks for all the interest). So don't be shy, let everybody know what your thoughts are, the winners will be drawn at random by Thursday next week and posted on here for all to see.