Brined thin Aus Pork Ribs in Moist Meat Bomb and water with ratio 1/3cup to 3 cups water, for 36hrs (Fri night to Sun morning) to plump them up.
Took out of Brine and covered Ribs heavily with Spicy Memphis Rub.
Smoked in Pellet Smoker meat side up at 130C for approx 4hrs till 80c internal meat temp.
Spritz’d regularly.
Microwaved a Mop tub of Butter, Smoky Hickory BBQ Sauce and sweet Fanta Grape soft drink.
Took Ribs out at 80C and placed them on a long sheet of cheap thin tinfoil and mopped/brushed the hot sauce generously over the top meat side, then wrapped and closed up the ribs in several layers of tinfoil.
Placed wrapped Ribs meat side down with Smoker at 140C for over 30 mins till Ribs to soften them up until they reached 96C internal meat temp, then turned off Smoker and let them rest 30 mins.
The Ribs were spicy with a little chilli heat. For sweet Pork Ribs use our Sweet Cherry Rub.
