Trip to the USA: Southern Style Smoked Pork Ribs Recipe

Gastronomic adventure on the horizon! Destination: Texas, United States of America to taste what is most American, the barbecue, here in the southern style. Follow our recipe for Southern Style Smoked Pork Ribs and travel with your taste buds.

Today your taste buds land in Texas, USA! Texas is an American state located in the centre-south and is the second largest state in the country which was first settled in the 19th century by the Spanish and then by the Mexicans.

Barbecue has its birthplace in the United States of America and one of the most popular barbecues is the Texas barbecue. Texas barbecue is a barbecue method unique to Texas cuisine, where the most commonly used smoked meats are brisket, pork ribs and sausage. These traditions of smoking meat were brought over by Europeans (German and Czech settlers) in the mid-19th century.

This method of barbecue, in which meat is heated by roasting or smoking over wood or charcoal, involves cooking using smoke at low temperatures and long cooking times.

Are you a fan of barbecue? Then try the Southern Style Smoked Pork Ribs: the south likes its ribs sweet, with brown sugar, molasses, sorghum or honey and this is the perfect mix to satisfy any sweet tooth. These ribs are a southern favorite!

Southern Style Smoked Pork Ribs

Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 4 hours
Servings: 4
Main Ingredient: Pork

Ingredients for the ribs:

• 2 pork ribs, membrane removed
• Plain yellow mustard
• Your favorite BBQ rub
• Apple wood chips
• Smoke Box
• 1 stick butter
• ½ cup light brown sugar
• 2 teaspoons minced dried onion
• Tiger Sauce
• Your favorite BBQ sauce

Method of preparation:

1. Preheat the grill to low by turning on the two right burners and leaving the two left burners off. Use an oven thermometer to determine when the grill reaches between 220-250 degrees.
2. Rub the ribs with plain yellow mustard. It will act as glue for the rub but won’t add any additional taste to the ribs. Liberally apply the rub on both sides of each rack.
3. Add the smoking box with the apple wood chips (inside) to the far right lit burner and put the ribs, bone side down, on the two left unlit burners. Close the lid and smoke for two hours.
4. After two hours, bring the ribs indoors and tear off four large sheets of heavy duty aluminum foil. Put each rack, bone side down, on two pieces of foil. Smear each rack with ½ stick of butter, sprinkle with the light brown sugar and minced dried onion. Apply three lines of Tiger sauce to each rack.
5. Tightly close the packets and return them to the unlit side of the grill for one hour.
6. Bring the rib packets inside and test for doneness by inserting a toothpick into the meat. If it easily slides through the ribs they are done. If not, seal the packets again and return them to the unlit side of the grill, testing every 10-15 minutes for doneness.
7. Remove the racks from the foil and brush a light glaze of BBQ sauce on top of each one. Return to the unlit side of the grill, close the lid and let the sauce set.
8. Move the ribs to a cutting board and let them sit for 10 minutes before slicing.

Tips:

• If you don't have a smoking box use heavy duty aluminium foil to create a kind of box and add the wood chips inside.
• If you can't find BBQ rub there are lots of easy ways and homemade recipes that you can make.

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