Smoky BBQ pork spareribs
There’s nothing better than digging into perfectly cooked ribs with friends and family. We rub our pork spare ribs with Rum and Que meat rub before cooking them in the Pit Barrel Cooker.
Equipment
- Tin foil
Ingredients
- 2 Swift pork spare rib racks
- Rum and Que Rib Rocker meat rub
- ½ cup brown sugar
- 25 g butter cubed
Instructions
- Begin by lighting the charcoals in the Pit Barrel Cooker and letting them come up to temperature.
- Meanwhile, prepare your ribs. With a sharp knife, remove the membrane from the back of the ribs. Lay ribs on a tray and apply Rum and Que Rib Rocker rub generously to both sides, seasoning the back first. Insert the Pit Barrel hook under the second rib at the thick end of each rack, then hang in the Pit Barrel cooker. (The temperature does not need to be managed, the Pit Barrel is hot when you can’t hold your hand on the lid for more than three seconds.)
- Leave your ribs cooking for two hours, they should be a deep mahogany colour.
- Carefully remove the ribs, placing them on a tray ready to be wrapped. On a large cutting board or tray, lay two long sheets of tin foil on top of the other. Sprinkle half of the brown sugar and a quarter of the butter cubes onto the foil. Place one rack of ribs on top, flesh side down, and rub the bone side with butter. Wrap tightly with foil, then repeat with the other rack.
- Exchange the rebar hangers in the Pit Barrel for the cooking grate. Place wrapped ribs in the Pit Barrel, flesh side down, and cook for another hour.
- Remove and carefully unwrap the ribs, place on a large serving board and generously slather with Rum and Que Meat Juice. Slice and serve whilst hot.
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