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Smoked Pork Side Ribs with Alchemy BBQ Sauce (coming soon)


smoked pork side ribs with Alchemy bbq sauce and coleslaw and pickles

I’m going to tell you how to make the most perfect, tender, smoked bbq ribs. The first thing you need to know, is that it’s going to take time. It doesn’t necessarily need to be a full day thing, but in my opinion, you need to be smoking your ribs for at least three hours. A very crucial step of making pork ribs, is to make sure to remove the silverskin, it seems so evident, but it’s an easy step to forget if you’re new to the rib game. If you don’t remove it, it doesn’t break down in the cooking process, so you end up with a chewy, hard membrane that is very unappetizing. Not to mention, your rubs and sauces can’t get through the silverskin, so your ribs will be missing out on that flavour. The next step to perfect ribs is using a binder and seasoning your ribs with a good rub. My go-to binder for a traditional bbq flavoured rib is yellow mustard, once it’s cooked, it really doesn’t have a strong mustard taste, but adds some acidity and caramelization. I used Alchemy Brown Rub as my seasoning – stay tuned, because we’ll be announcing more about that soon.


The secret I’m going to let you in on for making the perfect smoked ribs, is to take a spray bottle and fill it with Coca-Cola and use it to spritz your ribs while they’re smoking so they don’t dry out. The first half of your cook is going to have to ribs uncovered, so spritzing won’t be an issue. The second half of your cook, your ribs are going to be wrapped, also a much-needed step to ensure they stay moist and tender. When you pull your ribs out of the smoker around the halfway point, you’re going to add your bbq sauce to your ribs and then double wrap them – first in parchment paper and then in aluminum foil. Then your ribs go back in the smoker covered for the remainder of the cook. When you pull them out, they will be so tender and juicy, pull apart, and so tasty. I served my bbq ribs with some vinegar slaw and pickles, if you’re feeling ambitious, you can make a corn bread to go with it, such a great add-on.


Keep reading to find out how to make Smoked Pork Side Ribs with Alchemy BBQ Sauce or jump to the full recipe. If you’re looking for a twist on smoked ribs, check out my recipe for Smoked Pork Side Ribs with Korean Gochujang BBQ Sauce.


the silverskin bring pulled off the back of the side ribs

Preheat your smoker to 275F. Trim the ends of your rack of ribs and remove the silverskin.


side ribs covered with a thin layer of yellow mustard and being seasoned with Alchemy Brown rub

Rub both sides with yellow mustard and season with Alchemy Brown Rub. Place in the smoker for about 1.5-2 hours.


ribs in a smoker being sprayed by a spray bottle filled with Coca Cola

Check on your ribs after about an hour and spray with some Coca Cola in a spray bottle to keep them moist.


Alchemy Blue bbq sauce being poured onto smoked ribs

On your work surface, put down a piece of tin foil and a piece of parchment paper on top. After 1.5-2 hours in the smoker, remove your ribs from the smoker and place on your parchment paper. Drizzle with honey and cover with Alchemy Blue BBQ Sauce.


smoked ribs with bbq sauce being wrapped in parchment paper and tin foil

Wrap the sauced up ribs in the parchment paper and tin foil. Place back in the smoker for another 1-1.5 hours.


shredded cabbage in a bowl being seasoned with salt

When your ribs are almost done, make your slaw by shredding your cabbage, season with salt.


shredded cabbage, carrot, and red onion being tossed in a bowl with vinegar and oregano

Thinly slice your carrot and onion and place everything in the bowl with the carrots. Season with dried oregano and apple cider vinegar and mix to coat.


smoked bbq ribs being cut up

Once your ribs are done, after about a total of 3-3.5 hours of smoking, remove from the smoker, unwrap and cut up your ribs.


smoked bbq side ribs with coleslaw

Place on a platter with some coleslaw and pickles and dig in!


And now for the full...


Smoked Pork Side Ribs with Alchemy BBQ Sauce

Prep Time: 10 minutes

Cook Time: 3.5 hours

Total Time: 3 hours, 40 minutes


Ingredients:

1 rack pork side ribs

2 tbsp yellow mustard

Alchemy Brown Rub


Honey

Alchemy blue sauce


Slaw:

½ green cabbage

1 large carrot

½ red onion

1 tsp salt

2 tbsp dried oregano

6 tbsp apple cider vinegar

Pickles


How to Make It:


Preheat your smoker to 275F.


Trim the ends of your rack of ribs and remove the silverskin. Rub both sides with yellow mustard and season with Alchemy Brown Rub. Place in the smoker for about 1.5-2 hours. Check on your ribs after about an hour and spray with some Coca Cola in a spray bottle to keep them moist.


On your work surface, put down a piece of tin foil and a piece of parchment paper on top. After 1.5-2 hours in the smoker, remove your ribs from the smoker and place on your parchment paper. Drizzle with honey and cover with Alchemy Blue BBQ Sauce (more to come on that) and then wrap in the parchment paper and tin foil. Place back in the smoker for another 1-1.5 hours.


When your ribs are almost done, make your slaw by shredding your cabbage, thinly slicing your carrot and onion and placing everything in a bowl. Season with salt and dried oregano, add in apple cider vinegar and mix to coat.


Once your ribs are done, after about a total of 3-3.5 hours of smoking, remove from the smoker, unwrap and cut up your ribs. Place on a platter with some coleslaw and pickles and dig in!


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.



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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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