Every man needs a Hobby, this one fills your belly.
– Brined Pork Ribs 24hrs in MOIST MEAT BOMB and water 24hrs to plump them up and make them juicy.
– Covered them in our SWEET CHERRY RUB.
– Spritz’d Ribs with Pickle Juice to make them wet so smoke sticks to them and to dissolve the rub down into the meat.
– Laid them on FROGMAT Smoker Mesh in Smoker, to keep Grill bars clean, especially when Mopping later.
– Smoked at 120C spritzing them regularly to prevent them drying out.
– Mopped them a few times with SMOKY HICKORY BBQ SAUCE after 3 hrs.
– At 4hrs when Probed at 75C, Spritz’d them heavily, then wrapped them in PINK BUTCHER PAPER and laid them meat side down in Smoker to soften them up, and increased temp to 150c to finish them.
– When they reached 96C, turned the smoker off and rested them in there 20-30 mins.
– Sliced Ribs up, covered them in BBQ Sauce, and placed on boiled rice to serve, as rice will soak up the sweetness in your belly.
