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Back Rib Crown
2025-12-19
https://www.metro.ca/userfiles/image/recipes/couronne-cotes-levees-12384.jpg
PT20M
PT5H00M
PT5H20M
Remove the membrane from the back of the ribs using a knife.Apply the spice rub evenly over the ribs and rub well.Fill your spray bottle with apple juice and apple cider vinegar.Place the ribs in the smoker at 225°F (107°C) for 2 hours. Spray the ribs every 30 minutes with the mixture from the bottle.After 2 hours, wrap each rack individually in aluminum foil, adding 1 tbsp of butter per rack and a little of your spray mixture.Place the wrapped ribs back in the smoker for another 2 hours, meat side down so it soaks in the butter.Remove the ribs from the foil and return to the smoker for 30 minutes to 1 hour, depending on the tenderness you want.Glaze 2–3 times with your favorite BBQ sauce. Separate the ribs into individual pieces.On a large round serving platter, place a bowl of BBQ sauce in the center. Arrange the rib pieces around the bowl for sharing. For a crown effect, garnish around the ribs with rosemary sprigs and decorative ingredients of your choice.For oven cooking, preheat the oven to 225°F (107°C) and follow the same steps as for smoking.Nutrition Facts:
Calories: 1,497 kcal
Protein: 90.8 g
Fat: 109.8 g
Carbohydrates: 33.6 g
Sugar: 28.7 g
Sodium: 8,700 mgSource : Maître fumeur
6
0
0
0
0
3 bags of Olymel pork back ribs
1 Liter of apple juice
3 tablespoons of butter
5 tablespoons of apple cider vinegar
1 empty spray bottle
Spice mix:
3 tablespoons of kosher salt
6 tablespoons of brown sugar
2 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of chili powder
1 teaspoon of cayenne powder
1/2 teaspoon of nutmeg
Back Rib Crown
6
Appetizers-Sides - Main course
0:20
Preparation
5:00
COOKING
5:20
TOTAL TIME
Ingredients
-
3 bags
of Olymel pork back ribs
-
1
Liter of apple juice
-
3 tablespoons
of butter
-
5 tablespoons
of apple cider vinegar
-
1
empty spray bottle
-
Spice mix:
-
3 tablespoons
of kosher salt
-
6 tablespoons
of brown sugar
-
2 tablespoons
of paprika
-
1 tablespoon
of garlic powder
-
1 tablespoon
of chili powder
-
1 teaspoon
of cayenne powder
-
1/2 teaspoon
of nutmeg
Preparation
Remove the membrane from the back of the ribs using a knife.
Apply the spice rub evenly over the ribs and rub well.
Fill your spray bottle with apple juice and apple cider vinegar.
Place the ribs in the smoker at 225°F (107°C) for 2 hours. Spray the ribs every 30 minutes with the mixture from the bottle.
After 2 hours, wrap each rack individually in aluminum foil, adding 1 tbsp of butter per rack and a little of your spray mixture.
Place the wrapped ribs back in the smoker for another 2 hours, meat side down so it soaks in the butter.
Remove the ribs from the foil and return to the smoker for 30 minutes to 1 hour, depending on the tenderness you want.
Glaze 2–3 times with your favorite BBQ sauce. Separate the ribs into individual pieces.
On a large round serving platter, place a bowl of BBQ sauce in the center. Arrange the rib pieces around the bowl for sharing. For a crown effect, garnish around the ribs with rosemary sprigs and decorative ingredients of your choice.
For oven cooking, preheat the oven to 225°F (107°C) and follow the same steps as for smoking.
Nutrition Facts: Calories: 1,497 kcal Protein: 90.8 g Fat: 109.8 g Carbohydrates: 33.6 g Sugar: 28.7 g Sodium: 8,700 mg
Source : Maître fumeur
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
