Party Ribs
From meatchurch.com
2 hr 25 min
Individual pork ribs sliced from the rack, seasoned, smoked until mahogany, then braised in a buttery brown sugar and BBQ sauce glaze for caramelization on all sides.
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| prepPrepare smoker to 275°F / 135°C | |||||
| 1 rack pork spare ribs, trimmed and sliced individually | Season ribs, rest 15 min–1 hr | Smoke 90 min until mahogany, 170°F / 77°C | Toss with butter, brown sugar, agave & sauce | Cover, smoke 45 min until 207°F / 97°C | Remove, toss once more & cool |
| Meat Church Hickory All Purpose seasoning, to taste | |||||
| 1/2 stick / 55 g butter | |||||
| 65 g light brown sugar | |||||
| 45 ml agave | |||||
| 120 ml Texas BBQ sauce | |||||
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