BBQ Pit Boy: Sam's Low and Slow Pork Ribs
- sixstrings17
- May 1, 2016
- 2 min read
There's nothing that signals the approach of summer quite like the smell of smoke and the crackle of fire in my horizontal smoker. This is low and slow true barbeque where the meat is done at low temperature (225f) until cooked and infused by the flavour of wood smoke. Most everybody calls the typical grilling of meat over high heat "barbeque" but in fact, it's plain "grilling". True barbeque is done over indirect fire and away from the heat source originating in the southwestern U.S. The amount of time cooking over lower temperature tenderizes the meat and infuses with smoke that cannot be re-created in the kitchen or by high-heat grilling. It releases man's natural instincts in cooking tough meat with nothing more than some seasoning and fire. The rub itself I've concocted via trial and error over 13 years. It is a sweet rub experimenting with different types of brown sugar (turbinado is best), spices (coarse garlic powder, coriander, oregano, chili, cayenne, seasoned salt, and my secret.....chinese plum powder). The baby back pork ribs are cleaned and trimmed, rub is put on about an hour before smoking, and a combination of lump charcoal and sugar maple wood chunks are used to smoke the ribs for about 5 hours at around 225f degrees (you can't rush good BBQ, the meat is done when it's done). The afternoon is spent working in the backyard while smokin' goes on. No barbeque sauce is needed as the meat comes out very flavourful (although I make a bbq sauce to go with this sometimes to dip in). A long warm day rewarded with home-made barbeque with good friends can't be beat! So...when are y'all gonna come and get sum'?
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