Low n Slow Pork Ribs

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Low n Slow Pork Ribs

Smoky, succulent Low ‘n Slow Pork Ribs! This iconic recipe hails straight from the heart of barbecue culture in the United States, where slow cooking meets mouthwatering flavours in a culinary symphony.

The origins of this recipe trace back to the Southern barbecue traditions of the United States, where pitmasters perfected the art of cooking meat low and slow over wood smoke for hours on end. It’s a technique that transforms tough cuts of meat, like pork ribs, into tender, flavourful masterpieces that have captivated taste buds for generations.

What sets Low ‘n Slow Pork Ribs apart is not just the cooking method but also the flavours infused into every bite. Picture a rub of spices and herbs, balanced with a hint of sweetness from brown sugar, and a touch of smokiness from paprika and cumin. These flavours come together to create a harmonious blend that complements the natural richness of the pork ribs, resulting in a dish that’s both comforting and indulgent.

Now, you might think that such culinary prowess requires a professional pitmaster or a fancy barbecue setup, but fear not! This recipe is designed to be approachable and easy to follow, even for beginners. With just a few simple ingredients and a bit of patience, you’ll be able to recreate the magic of Low ‘n Slow Pork Ribs right in your backyard.

So, what’s the secret to success? It starts with selecting high-quality pork ribs—look for cuts with a good amount of meat and marbling for maximum flavour and tenderness. Then, it’s all about the rub. Don’t be shy with those spices; they’re the key to building layers of flavour that will have your guests coming back for seconds.

Once your ribs are seasoned and ready to go, it’s time to fire up the smoker or grill. The low and slow cooking process allows the flavours to develop slowly while tenderizing the meat to perfection. It’s a labour of love that pays off with every juicy, fall-off-the-bone bite. 

As your ribs smoke away, take in the aromas wafting through the air—the sweet scent of wood smoke mingling with the savoury notes of spices. It’s a sensory experience that builds anticipation for the feast to come.

Finally, after hours of slow cooking, your Low ‘n Slow Pork Ribs are ready to steal the show. The meat should be tender, with a caramelised crust from the rub and a hint of smokiness that beckons you to dig in.

Serve these delectable ribs alongside your favourite barbecue sides—think coleslaw, cornbread, or baked beans—for a meal that’s sure to impress. And don’t forget to pair it with a refreshing beverage, whether it’s a cold beer, a glass of iced tea, or a homemade lemonade to quench your thirst.

So, whether you’re hosting a backyard barbecue, a family gathering, or simply craving some comfort food, Low ‘n Slow Pork Ribs are the answer. They embody the spirit of American barbecue traditions while offering a taste experience that’s both familiar and extraordinary.

 
 
Aldergrills BBQ Low n Slow Pork Ribs Recipe

Low n Slow Pork Ribs

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Indulge in the authentic flavours of our Low 'n Slow Pork Ribs, a beloved American barbecue. Discover easy steps to tender, smoky ribs bursting with savory spices and a touch of sweetness. Elevate your grilling game and create unforgettable meals with this foolproof recipe.
Prep Time 15 minutes
Cook Time 5 hours
Resting Time 15 minutes
Total Time 5 hours 30 minutes
Course Lunch, Main Course, Snack
Cuisine American
Servings 4

Equipment

  • Hark Chubby Smoker
  • Heat Resistant Gloves
  • FireBoard 2 Drive
  • Long Tongs
  • Lump Charcoal (Hardwood Lump Charcoal)
  • Ironbark Firewood
  • Red Devil Blow Torch
  • Aluminium Foil
  • Brush

Ingredients
  

  • 2 racks pork ribs membrane removed
  • 3-4 tbsps mustard pork rub binder

Pork Rib Rub

  • 1/3 cup brown sugar
  • 2 tbsps paprika
  • 1 tbsp smoked paprika
  • 3 tsps black pepper freshly ground
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp mustard powder
  • ½ tsp cayenne pepper

Texas Crutch Wrap

  • ½ cup butter sliced
  • ½ cup brown sugar
  • ½ cup honey
  • ½ bourbon whiskey

Glazing Sauce

  • Suckle Busters Honey BBQ Glaze Finishing Sauce

Instructions
 

  • Light your lump charcoal in the firebox and let it burn until you've got a nice bed of glowing embers. Keep the intake and exhaust vents open to let that sweet, smoky airflow do its magic.
  • Once your smoker is running nice and hot, aim for a temperature of 107⁰C/225⁰F - 121⁰C/250⁰F.
  • Prep ribs by removing the membrane along the bone side.
  • Apply pork rib rub generously on both sides, and let it sit for 1 hour.
  • Smoke the ribs bone side down for about 2 hours until the rub looks dry and internal temp reaches 65⁰C / 145⁰F.
  • Lay a sheet of foil with brown sugar, place ribs meat side down on it with butter and a splash of bourbon. Drizzle with honey, wrap tightly in foil, and smoke for another 2 hours until tender.
  • Unwrap ribs, place bone side down, and cover generously with barbecue sauce.
  • Smoke for 10 minutes to set the sauce.
  • Cut between rib bones and serve.
Keyword Flavour Battle, Low n Slow, Pork, Ribs, Whiskey

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.

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