H-01 STANDBY
STICKY BBQ
PORK RIBS.
Pork spare ribs smoked low and slow until tender, then finished with a glossy H-01 STANDBY chipotle barbecue glaze. Smoky, sticky, savoury and absolutely worth the wait.
HOW TO MAKE IT
METHOD.
PREP THE RIBS.
Remove the ribs from the fridge 30 minutes before cooking. Turn them bone-side up and remove the membrane from the back using a blunt knife and paper towel for grip.
SEASON GENEROUSLY.
Combine all dry-rub ingredients. Coat the ribs lightly with yellow mustard, then apply the rub evenly over both sides, pressing it firmly into the surface.
PREPARE THE SMOKER.
Set the smoker or covered barbecue for indirect cooking at 110–120°C. Use clean-burning smoke with apple, cherry or hickory. Allow the temperature to stabilise before adding the ribs.
BUILD THE BARK.
Place the ribs bone-side down and smoke uncovered for approximately 3 hours. Combine the apple juice and vinegar, then spritz lightly every 45–60 minutes after the first hour.
WRAP FOR TENDERNESS.
Once the bark is dark and firmly set, wrap each rack tightly in foil or butcher paper. Add a small drizzle of honey and butter inside the wrap if you want a richer finish.
COOK UNTIL TENDER.
Return the wrapped ribs to the smoker and cook for approximately 1½–2 hours. They are ready to unwrap when the meat has pulled back from the bones and the rack bends easily without falling apart.
GLAZE THEM.
Mix H-01 STANDBY, barbecue sauce, honey and melted butter. Unwrap the ribs, return them to the smoker and brush generously with the glaze.
SET, REST AND SERVE.
Cook uncovered for another 30–45 minutes until the glaze is sticky and glossy. Rest the ribs for 10–15 minutes, then slice cleanly between the bones and serve.
HARRY'S TIP
DON'T COOK THEM TO MUSH.
Proper ribs should be tender but still hold together when sliced. If every bone falls out the moment you lift the rack, you have made pulled pork with handles.
THE IMPORTANT PART
GLAZE THEM WITH
H-01 STANDBY.
Smoky chipotle, balanced sweetness and rich barbecue depth. Brush it on near the end of the cook so the glaze caramelises without burning.
SHOP H-01 STANDBY