- 1 x rack of ribs, approx. 1 to 1.5kg - - normally I choose locally produced meats, but for ribs, Swift or Wichita are a couple of American brands that are available here and are so much meatier than the local ones, well worth finding.
- Mustard - You favorite is ok, American works well, as does Dijon.
- Crackin' Kiwi Rub or any of Spicecraft Rubs
- Cider vinegar or apple juice in a spray bottle.
Using a paper towel, pat the ribs dry. Remove the membrane that is on the back (boney side) of the ribs. I do this by inserting a fork under the membrane and gently pulling it off.
Crackin' Kiwi Rub is my go to rib rub, mellow, mild with a great flavour profile. But if you want to spice things up, or just fancy a change then run with our Jammin' Jerk, Cravin' Cajun, 'Maizein' Mexican or Kia ora Vietnam Rubs.
Cover both sides of the ribs with a good rubbing of mustard, then sprinkle on a liberal dusting of your chosen rub. Don't rub the rub in, just let it stick naturally, you are aiming for a good even coating on all surfaces.
This can be done an hour or so before cooking.
Nowadays I only cook ribs in the smoker, but I have done plenty in the oven using exactly the same method, and they come out great, every single time, you just don't get that hit of smokiness, cooking them in the oven. To compensate you can try adding a touch of BBQ sauce or a spray of liquid smoke when you wrap the ribs.
Set up your smoker or oven to 140-150'c
Place your fully rubbed ribs in the centre, bone side down.
At 45 min give them a spray with the cider vinegar or apple juice. At the 90 min mark - you should be able to see the bones sticking out and the bark (outside crust) should be a uniform colour.
Take them out and wrap tightly in foil with 50gm of butter and a decent spray of your vinegar.
Now put them back in the oven or smoker, (wrapped) for another 30-60 min.
At this point the cooking should be done, They should feel tender and the bones at the ends of the racks should be starting to loosen. If you like fall apart tender, leave them a little longer.
Carefully unwrap them, watch out for excess liquid. Place the rack of ribs bone side down, back in the oven or smoker, for the last 30-45 min of cooking.
Check every 15 mins, if cooking them in a smoker, spray them with the vinegar every 15 mins, if cooking them in the oven I like to brush the ribs with a thinned out BBQ sauce every 15 mins.
They are done when they look just perfect, not 'wet', not dried out.
Take the ribs out of the oven / smoker and rest in a warm place for 10 min before cutting into individual ribs.