Of all the cuts of meat you can grill, pork ribs are the easiest to cook, especially if you like them naked as we do.Morrison made these Iberico baby back ribs, and they were truly amazing with just salt and pepper.
- 1 piece Baby back ribs Or more if you're hungry
- 1 tbsp Salt and pepper, to taste
- 1 tbsp Herb butter
- Grind the peppercorns in a mortar and pestle. Add the garlic cloves and crush them with the pepper until a coarse paste starts to form.
- Add the parsley, salt and thyme leaves and grind it to an even paste.
- Rub this on the pork shoulder and let it sit while you start the smoker.
- Start up your smoker to a temperature of 160°C/320°F. Place the pork shoulder and stick a thermometer in the thickest part. Then close the lid.
- Smoke the meat to a core temperature of 70°C/158°F.
- Take the pork shoulder out of the smoker and let it rest for half an hour before you dig in.
Calories: 159kcalProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 62mgPotassium: 175mgVitamin A: 16IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
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