Ingredients: |
Ingredients: Mop Sauce:
1 cup apple cider
1/2 cup domestic lager beer
1/4 cup apple cider vinegar
2 tsp Worcestershire sauce
2 T liquid smoke, or to taste
Ribs:
2 slabs pork loin back ribs (about 3 1/2 pounds total)
1/4 cup canola oil
1/2 cup Pit Master's Fire and Spice Dry Rub
2 cups hickory smoking chips, soaked in water for 30 minutes and drained (apple chips work well too)
1 cup your favorite barbecue sauce
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Directions: |
Directions:1. For the Mop Sauce: Combine all the mop ingredients in a medium mixing bowl; stir to thoroughly combine. Pour the mixture into a clean spay bottle used exclusively for cooking; set aside until needed.
2. For the Ribs: Place the rib slabs on a cutting board, meat-side down. Pry up the thick membrane from the bone side of the ribs; grasping with a peper towel, pull the membrane off and discard. Do not remove the thin membrane beneath the thick membrane, as this is what holds the ribs together while they are cooking. trim the ends of the ribs to maintain a neat, even appearance. Remove any large areas of fat, but leave some small bits of fat for added moisture and flavor. It will render off during the cooking process.
3. Pat the ribs dry with paper towels. boat both sides of each slab with canola oil, then evenly massage the dry rub into the ribs to coat completely. Wrap each slab individually in plastic wrap or aluminum foil, and refrigerate for at least one hour. (Note: For more intense flavor, apply the rub up to 24 hours in advance.
4. To cook on an outdoor grill: set up the grill for indirect grilling. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. If your grill is equipped with a smoker box, place the soaked and drained wood chips in the |
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