It only takes 3hrs to smoke thin standard lean cut Australian style Pork Ribs. Brine/submerge them in MOIST MEAT BOMB and water for 24hrs will make them plump, Moist, and juicy,they nearly double in thickness!
– Brined 7 whole Racks in a 1:9 ratio of MOIST MEAT BOMB & water in a large plastic tub in spare fridge for 24hrs. ie. 1 cup MEAT BOMB to 9 cups water. This is more water than the normal 1:6 ratio but it is a large brining quantity for a long soak of bulk meat, so we can use less Meat Bomb, and more water.
– Next day, took the plump juicy Racks out of the Tub and covered the meat top and sides in Bourbon BBQ Rub and Dark Brown Sugar. Left membrane bottom side on, to protect the underside from burning, plus it comes off easier when it’s burned and crispy.
– Filled Pellet Smoker with LUMBER JACK 100% CHERRY PELLETS
– Set BBQ Temp to 120C.
– In 3hrs, they were nearly ready at 91-94c internal temp. They cooked fast as they were plump & juicy.
– Brushed the meaty top side with a Cherry Rib Glaze, and turned off the smoker 15 mins later after they glazed up, then left them in there to rest for 15mins.
– Took the Racks out at 3.5hrs, and served them with boiled rice and a Hickory Sauce dip. Eating rice with the sticky sweet Ribs absorbs the overload of Cherry & Hickory sauce sweetness.
