Salt and pepper pork ribs! So simply but SO TASTY!

Here’s my method and recipe below:

– Remove the membrane from the ribs and trim any excess fat
– Apply mustard as a binder and season with a 50/50 mix by weight of kosher salt and cracked black pepper (if using table salt use half the amount again as it’s stronger in flavour)
– Smoke at 250F/120c for 2 hours or so until happy with colour (I used cherry wood)
– Wrap in foil with butter until tender around the 205F/96c internal mark (probe between the bones to check for tenderness and temp)
– Once tender, remove from foil and baste in the foil wrap juices
– Slice and enjoy

Seriously, you’ll be amazed by the flavours when the rendered fat, salt, pepper and smoke combine!
Definitely give this a try!

Here’s the full video for anyone interested:

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Thanks for watching!

#howto #recipe

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