Instead of the usual tomato-based BBQ sauce, this one uses our House of Q’s mustard sauce, Slow Smoke Gold. It’s tasty and makes your ribs even tastier!
3 racks Pork Ribs – sides or back
6 Tbsp House of Q Slow Smoke Gold
½ cup House of Q House Rub
1/3 cup Honey
1/3 cup Brown sugar
1/2 cup House of Q Slow Smoke Gold
1/2 cup Apple cider vinegar
1 cup Brown sugar
To make the sauce, place the sugar, vinegar and Slow Smoke Gold in a sauce pan. Slowly bring to boil while stirring. Once the sugar has melted, remove from the heat and set aside.
For the ribs, start by removing the membrane on the back of the ribs. Lift an edge of the tough film and then use a paper towel to help you grab the membrane. If you have a good grip of it, you can pull the whole thing off in one pull.
Smear Slow Smoke Gold mustard sauce all over the ribs and then coat generously with House Rub. Let the rib sit at room temperature for 10 minutes so the rub can start to draw moisture from the meat and stick to the ribs. If you move the ribs too soon, all of the rub will fall off.
Prepare your grill for indirect cooking, medium heat. Place the ribs on the OFF or cool side and add smoke chips such as apple, cherry or hickory to the HOT side. Close the lid and smoke the ribs for about 45 minutes to one hour for the first step. This step will give the meat a lot of flavour and set the rub on the meat.
Prepare a sheet of foil with some honey drizzled on it – the same width as the rack of ribs. Curl up the corners of the foil and add the brown sugar. Take a rack of ribs from the grill and place meat-side down on the sugar and honey mixture. Loosely wrap the foil and return to the grill again, on the indirect side for another 45 minutes to one hour. This step will make the meat soft and tender.
Open the foil pouches and being very careful of the steam and hot liquids inside, remove the ribs and place back on the indirect side of the grill. Brush with the sugar and mustard sauce and close the lid. This step allows the sauce to set on the ribs and to tighten up some of the meat fibres so the racks don’t fall apart. This glazing step should only take 15 to 25 minutes.
Remove the racks from the grill and let rest for 5 to 10 minutes. Cut between the bones for each portion and serve.