With good ingredients, you make the best food, and with good company, it’s going to taste even better. I invited two of my best friends to cook some fantastic pork ribs.
My friends are Jack and Coke, and they make the best spray and glaze for these St. Louis style pork ribs I’ve got.
- Pork ribs
- 100 gr of butter
- 3 tbsp of white sugar
- cherry vinegar
- maple syrup
For the dry rub
- 1 part table salt
- 1 part paprika powder
- 1/4 part garlic powder
- 1/4 part cilantro powder (optional)
- 1/4 part cumin powder
For the spray
- a can of cola
- the same amount of whisky
- 3 tbsp of Worcestershire sauce
- Take of the membrane of the ribs. With baby back ribs, you use a dull dinner knife to get under the membrane, but with St. Louis style ribs, you make a start at the wider end of the membrane. Then you pull it off with a piece of paper towel.
- Mix all the ingredients for the dry rub. Sprinkle a thick and even layer on both sides of the ribs.
- Start your smoker with an indirect temperature of 120°C (240F). I used some apple wood for the smoke. Put the ribs in and close the lid. Let them smoke for two to three hours while you make the spraying liquid.
- Pour the Jack, coke and Worcestershire in a spray bottle and give it a good shake.
- When the ribs have a good smoke colour and the dry rib sticks firmly to the meat, you can spray the ribs. Then you let them smoke for another half hour.
- Put a piece of aluminium foil on your work surface and sprinkle the sugar on top. Lay some pieces of butter on the sugar, and then put the ribs with the meat down on top.
- Spray with the jack and coke mix before wrapping the ribs tightly in the foil. Place the back in the smoker for another hour.
- Pour the leftover spray mix into a jar and add the same amount of ketchup to make a glaze. Next, you add 1/8 part of sherry vinegar and 1/8 part of maple syrup.
- Unwrap the ribs and place them back in the smoker with the meat up. Brush them with the glaze every 10 minutes until they are done. You can check this by sticking a toothpick or the probe of your thermometer in the meat. When it goes in and out without much resistance, the ribs are perfect.
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BBQ gear used
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