Pork · Low & Slow

Baby BackRibs

Prep 30 minCook 5 hrsServes 4 people110–120°C

The 3-2-1 method on The Bastard: three hours of smoke, two wrapped tight in foil, one unwrapped and glazed. Fall-off-the-bone tender every time.

What you need

Ingredients

Ribs

2 racksbaby back pork ribs (membrane removed)

4 tbspapple juice (for wrapping)
2 tbspsmoked paprika
1 tbspgarlic powder
1 tbsponion powder
1 tspcayenne pepper
1 tbspground black pepper
1 tbspsalt
2 tbsphoney
1 tbspapple cider vinegar

Dry rub

2 tbspbrown sugar

BBQ glaze

150 mlyour favourite BBQ sauce

How to make it

Method

Indirect — low & slow · 110–120°C

Prep the ribs

Remove the silverskin membrane from the back of the ribs by sliding a knife under it and pulling off with a paper towel for grip. Mix all dry rub ingredients and coat the ribs generously on both sides. Rest uncovered in the fridge for at least 1 hour (overnight is ideal).

Bastard tipRemoving the membrane is essential — it prevents the rub from penetrating and turns rubbery when cooked.

3 hours — smoke indirect

Fire up The Bastard for indirect cooking at 110–120°C. Add a couple of chunks of smoking wood (cherry or hickory work perfectly with pork). Place the ribs bone-side down on the indirect side and close the lid. Cook for 3 hours without opening — let the smoke do the work.

2 hours — wrap in foil

Lay two sheets of heavy-duty foil flat. Place each rack meat-side down, add 2 tbsp apple juice to each parcel, and seal tightly. Return to the grill bone-side down and cook for another 2 hours. This steams the ribs to tenderness.

1 hour — glaze & set

Unwrap the ribs carefully — they'll be tender. Mix the BBQ sauce, honey and vinegar. Brush generously over the ribs. Return unwrapped to the grill for 1 hour, glazing every 20 minutes, until the sauce is set and sticky.

Rest & serve

Rest for 10 minutes, then slice between the bones. Serve with extra sauce on the side and plenty of napkins.