Rampant Ribs
Prep Time: 1 Hours
Total Time: 5 Hours
Servings: 6 Person(s)
Ingredients:
Full sheets of baby back ribs
‘The General’ Seasoning and Rub
Butter
Apple juice
Strong kitchen foil
Angus & Oink Rampant Angus sauce
To cook:
BBQ or smoker
A few chunks of your favourite smoking wood. We used hickory.
Method:
First take as many full sheets of baby back ribs as you need, depending on how many people you’re feeding. We usually allow ½ rack per person and then 1 more rack for good measure! Remove the thin membrane from the bone side of the racks by sliding a table knife along one of the bones, loosening the membrane. Using a piece of paper towel, grab the loosened membrane and pull it free. It should come off pretty easily. Preheat your BBQ or smoker to 225*F / 107*C. Next, liberally dust the ribs with the rub and give it a good massage into the meat. Set aside in the fridge until ready to smoke. Once your smoker is up to temperature, add your smoking wood to the coals and place the ribs onto the cooking grate. Smoke the ribs for 2 hours. After this time, wrap each rack of the ribs in a large piece of foil (meat side down) alsong with a couple of cubes of butter and a good slug of apple juice. Carefully seal the foil, making sure there are no gaps or tears. Place back on the smoker for a further 1 ½ hours. Unwrap the ribs and discard the foil, place the ribs back on the smoker and brush them with plenty of Rampant Angus sauce. Let them cook for a further ½ hour to set the sauce. After 4 hours, the ribs should be perfectly cooked. The rack should bend easily at the middle when lifted with tongs, and the meat should be tender but still have nice bite. I served them with corn, potato salad and plenty of Angus & Oink, Voodoo Mango sauce. Delicious
Total Time: 5 Hours
Servings: 6 Person(s)
Ingredients:
Full sheets of baby back ribs
‘The General’ Seasoning and Rub
Butter
Apple juice
Strong kitchen foil
Angus & Oink Rampant Angus sauce
To cook:
BBQ or smoker
A few chunks of your favourite smoking wood. We used hickory.
Method:
First take as many full sheets of baby back ribs as you need, depending on how many people you’re feeding. We usually allow ½ rack per person and then 1 more rack for good measure! Remove the thin membrane from the bone side of the racks by sliding a table knife along one of the bones, loosening the membrane. Using a piece of paper towel, grab the loosened membrane and pull it free. It should come off pretty easily. Preheat your BBQ or smoker to 225*F / 107*C. Next, liberally dust the ribs with the rub and give it a good massage into the meat. Set aside in the fridge until ready to smoke. Once your smoker is up to temperature, add your smoking wood to the coals and place the ribs onto the cooking grate. Smoke the ribs for 2 hours. After this time, wrap each rack of the ribs in a large piece of foil (meat side down) alsong with a couple of cubes of butter and a good slug of apple juice. Carefully seal the foil, making sure there are no gaps or tears. Place back on the smoker for a further 1 ½ hours. Unwrap the ribs and discard the foil, place the ribs back on the smoker and brush them with plenty of Rampant Angus sauce. Let them cook for a further ½ hour to set the sauce. After 4 hours, the ribs should be perfectly cooked. The rack should bend easily at the middle when lifted with tongs, and the meat should be tender but still have nice bite. I served them with corn, potato salad and plenty of Angus & Oink, Voodoo Mango sauce. Delicious
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