Trim off all the top layer of fat and hard silver skin to expose the meat and repeat on the underside.
Coat in small amount of mustard and rub over the whole surface this will act as this will act as your binder for the rub.
Coat the ribs in the black gold seasoning making sure all sides are covered and let it sit whilst your heat your bbq/oven.
Heat your bbq to 100°c and if smoking I like cherry wood, gives it a great colour and flavour.
Once up to temperature put the ribs in the middle of the grill with a drip pan to catch all those juices.
I let the ribs roll along until the bark is set rather than watching the temp. the Pitboss taught me that for brisket cooking and I find it far less stressful, but if you like a temp its around 75c’ish’.
Once it’s at this stage I wrap in foil nice and tight with any collected juices from the drip pan and place back on. You can add something like beef stock of Guinness, but this will impact the bark.
I let this continue to cook at 100°c until it probes tender at the thickest rib. This is usually around the 90°c mark.
Once you’re happy it’s probing right open the wrap and leave on the grill for a further 30 mins this will reset the bark of its moistened.
Now the hard bit and let it rest for an hour or so in a cooler if you have one.
Serve with your favourite sides. We went for sweetcorn’s and sweet bones and bacon mac n cheese. It also goes great with creamy mash greens and gravy made from any juices from the foil.
