Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Smoked BBQ Pork Ribs https://www.metro.ca/userfiles/image/recipes/cotes-levees-de-porc-fumees-au-bbq-11035.jpg PT20M PT2H45M PT8H05M
Coat the pork ribs (trimmed and membrane removed) in the maple mustard.In a bowl, combine the 6 spices. Rub this mixture onto the ribs. Wrap in a sheet of plastic wrap. Refrigerate for 4 to 5 hours.Soak the wood chips in water for 5 hours before cooking.Preheat the BBQ until you get a constant temperature of 150°C (300°F).Drain the wood chips and place them in a small metal wood chip smoker box. Place the box on the hot BBQ grill.Unwrap the meat and place it on one side of the BBQ. Turn the heat off on this side. Place the smoker box on the side that is still on.Cook for 2 hours. Flip the meat 2 to 3 times while cooking.Baste the ribs with apple juice every 30 minutes.After 2 hours of cooking, wrap the ribs in two layers of aluminum foil along with the remaining apple juice (at least 80 mL – 1/3 cup).Turn up the heat to 200 o C (400 o F) and keep cooking the meat for another 30 minutes, always on the side with the heat turned off.Unwrap the meat and place it directly on the grill. Turn the heat down to medium.Coat the ribs in a thin layer of BBQ sauce. Let caramelize for 15 minutes.Serve with your favourite sides.Alternative to a smoker box: place the wood chips in an aluminum dish. Cover with aluminum foil and poke large holes on top.Note: ask your Metro butcher to remove the membrane from your back ribs.Source: Metro
4
4 3 5 4
2 pork back ribs trimmed and membrane removed 1/3 cup (80 ml) Irresistibles maple mustard 2 tablespoon (30 mg) dry mustard 1 tablespoon (15 ml) Irresistibles garlic powder 1 tablespoon (15 ml) Irresistibles onion powder 2 teaspoon (10 ml) Irresistibles paprika 1 teaspoon (5 ml) Irresistibles celery salt 2 teaspoon (10 ml) ground black pepper apple wood smoking chips 2 cups (500 ml) Irresistibles organic apple juice To taste BBQ sauce
Smoked BBQ Pork Ribs

Smoked BBQ Pork Ribs

Rate this recipe
3 Votes
4
Main course
0:20
Preparation
2:45
COOKING
8:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    pork back ribs trimmed and membrane removed
  • 1/3 cup
    (80 ml)
    Irresistibles maple mustard
  • 2 tablespoon
    (30 mg)
    dry mustard
  • 1 tablespoon
    (15 ml)
    Irresistibles garlic powder
  • 1 tablespoon
    (15 ml)
    Irresistibles onion powder
  • 2 teaspoon
    (10 ml)
    Irresistibles paprika
  • 1 teaspoon
    (5 ml)
    Irresistibles celery salt
  • 2 teaspoon
    (10 ml)
    ground black pepper

  • apple wood smoking chips
  • 2 cups
    (500 ml)
    Irresistibles organic apple juice
  • To taste
    BBQ sauce
Imprimer ma sélection

Preparation

Coat the pork ribs (trimmed and membrane removed) in the maple mustard.

In a bowl, combine the 6 spices. Rub this mixture onto the ribs. Wrap in a sheet of plastic wrap. Refrigerate for 4 to 5 hours.

Soak the wood chips in water for 5 hours before cooking.

Preheat the BBQ until you get a constant temperature of 150°C (300°F).

Drain the wood chips and place them in a small metal wood chip smoker box. Place the box on the hot BBQ grill.

Unwrap the meat and place it on one side of the BBQ. Turn the heat off on this side. Place the smoker box on the side that is still on.

Cook for 2 hours. Flip the meat 2 to 3 times while cooking.

Baste the ribs with apple juice every 30 minutes.

After 2 hours of cooking, wrap the ribs in two layers of aluminum foil along with the remaining apple juice (at least 80 mL – 1/3 cup).

Turn up the heat to 200 o C (400 o F) and keep cooking the meat for another 30 minutes, always on the side with the heat turned off.

Unwrap the meat and place it directly on the grill. Turn the heat down to medium.

Coat the ribs in a thin layer of BBQ sauce. Let caramelize for 15 minutes.

Serve with your favourite sides.

Alternative to a smoker box: place the wood chips in an aluminum dish. Cover with aluminum foil and poke large holes on top.

Note: ask your Metro butcher to remove the membrane from your back ribs.

Source: Metro

Source : Metro

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.