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SMOKED RIBS

Big Mama's juicy, finger-lickin' delicious Memphis style smoked pork ribs make the ideal summer cookout food.

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TOTAL TIME

6 - 7 HRS

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SERVINGS

-

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METHOD

Smoke/Grill

DIFFICULTY

Medium

INGREDIENTS:

INSTRUCTIONS:

  1. Pat down ribs with paper towel to absorb excess moisture.

  2. Reverse roll the racks so that the bottom is on the ouside - this will stretch the membrane to make it easier to remove.

  3. Scrape up the end of the membrane with a knife. With a paper towel grab hold of the membrane end and pull off.

  4. Rub racks with your favourite BMKC Canada dry rub.

  5. Set smoker to low heat (250-275°F) and smoke your ribs for 3 hrs. Spray with apple cider vinegar every hour.

  6. Wrap racks in butcher paper with extra apple cider vinegar, and cook for 2 hrs at 350°F.

  7. Remove wrap carefully. Place ribs on grill and baste with your favourite BMKC Canada BBQ sauce. Flip and baste every 20 minutes for 1 hour to build up a nice bark.

  8. Remove when ribs are plyable and meat pulls away from the bone easily and cleanly.

  9. Baste with more sauce or dry rub to make Memphis style ribs.