Raffe Hotels & Resorts · Copra Restaurant
COP-P-001
Pork · Smoked
Sweet Smoked
Pork Ribs
Pork Ribs
3-2-1 smoked baby back ribs, brown sugar rub, house BBQ glaze
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10Portions
5 RacksYield
20 minPrep
6 hrsSmoke
Add costPer Portion
COMP-001Base Ref
Ingredients
-
Ribs
- Baby back pork ribs5 racks
- Yellow mustard (binder)250 g Dry Rub
- Brown sugar150 g
- Smoked paprika75 g
- Garlic powder40 g
- Onion powder40 g
- Chili powder40 g
- Kosher / sea salt40 g
- Black pepper, ground25 g
- Cayenne pepper10 g Foil Wrap
- Unsalted butter150 g
- Brown sugar100 g
- Apple cider300 ml Finish
- BBQ sauce (house or quality brand)400 ml
- Honey50 ml
Method
- 1Remove the membrane from the back of each rack. Slide a knife under the edge, grip firmly with a paper towel and pull. Trim any excess fat.
- 2Combine all dry rub ingredients. Coat each rack with yellow mustard then apply rub generously on all sides, pressing in. Rest uncovered 30 min.
- 3Preheat smoker to 110°C (225°F). Use apple or cherry wood for a mild sweet smoke. Place ribs bone-side down on the grates.
- 4SMOKE — 3 hours. Do not open the lid. Bark should form and internal temp reach approx 75°C.
- 5WRAP — 2 hours. Transfer bone-side up onto heavy foil. Add butter, brown sugar and apple cider. Wrap tightly. Return to smoker at 120°C.
- 6SAUCE — 1 hour. Unwrap, return to grates bone-side down. Mix BBQ sauce with honey, brush generously. Smoke uncovered until tacky and caramelised.
- 7Rest 15 min. Slice each rack in half — approx 6 bones per portion. Serve immediately.
Plating Notes
Stack ½ rack on a timber board, bones angled up. Garnish with fresh thyme. Side of house slaw, fries, and BBQ sauce in a ramekin.
Equipment
Offset smoker · Apple / cherry wood · Heavy foil · Probe thermometer · Basting brush · Timber boards
Allergens
Dairy
Mustard
⚠ Gluten
⚠ Sulphites
⚠ Soy