Canadian Smoky Pork Ribs
I can honestly say that one of my biggest weaknesses during the summer months is BBQ. Just the smell of grilled food is enough to trigger my appetite. On top of that, summer foods are fun! There are burgers, hot dogs🌭, kebabs, rotisserie chickens, steaks, and so on. Being outside enjoying the weather while barbecuing at the same time… can’t you ask for anything better.
Among the list of proteins we like to grill 🐟🍔, there’s one that is always a hit and it’s ribs! I’ve shared a few recipes like Sweet Pork Ribs, Red Wine Braised Short Ribs, Chinese 5 Spice Spare Ribs, Braised Beef Short Ribs with Sherry & Shiitake, and others. One that is perfect for summer is my Canadian Smoky Pork Ribs!
This is probably the easiest way to make tender and juicy ribs on the barbecue 🔥. The most important thing to do is to remove the membrane on the back of the ribs – it’s the opaque skin located on the bone side. Think of it like a piece of plastic… Also called “silver skin”, the membrane doesn’t soften when cooked and will become tough and chewy. It also prevents any seasoning or sauce from penetrating the meat. It doesn’t matter how long you cook it, it won’t break down.
There’s another step to achieve amazing Canadian Smoky Pork Ribs. After applying my Smoky BBQ Rub and your favorite BBQ sauce, let them marinate for hours ⏰ – the longer the better. If you do have time, leave them in the fridge overnight although 8 hours is also respectable.
One crucial detail to remember is to wrap them with foil, meat side down, leaving the seams up… always “UP” ⬆. Same when doubling it with another piece of foil which will prevent the rub or the sauce from getting out. Place the packets on a baking sheet and chill for hours.
Later on or the day after, fire up your BBQ and bring the temperature to between 300ºF to 325ºF. Place them, seams side “UP”, close the lid and let them cook slowly for 2:30 hours. To keep this low temperature, you’ll probably just have one burner on and cook them on indirect heat so it’s a good idea to swap them half way through cooking giving the furthest ones a chance to now be closer to the heat source.
When time is up, remove the ribs, put them back on the grill, meat side up and discard the packets. Brush on more of your favorite BBQ sauce, turn on all the burners, bring the temperature to 525ºF 🌡 and grill for 15 minutes… You’ll have a beautiful char on your ribs.
Let me tell you that these Canadian Smoky Pork Ribs are finger licking good 😋! I like to serve them with my Coleslaw or Potato Salad along with some corn on the cob 🌽. It’s an incredible summer meal that everyone will rave about… take my word for it!
Bon Appétit!🍽
Check out these other great BBQ & grilling recipes…😀
– Baked Salmon with Dill Sauce
– Deli Burgers
– Grilled Jalapeño Poppers
– Shrimp Po’ Boy
– Fire Roasted Salsa
– Turkish Kebabs
– Peri Peri Chicken
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
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Canadian Smoky Pork Ribs
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Ingredients
PORK RIBS
- 2 large pork rib racks, membrane removed and portioned
- 1/2 cup Smoky BBQ rub, as needed (*see footnote) see Recipe
- 3 cups favorite BBQ sauce, or as needed
Directions
- Lightly spray the aluminum foil pieces to prevent the ribs from sticking and place one serving on each one.
- Generously apply the rub on all sides including the edges.
- Spoon on BBQ sauce and brush it over, covering the entire surface.
- Place meat side down and fold the foil tightly over the ribs making sure the seams of the foil are up.
- Take another piece of aluminum foil but not greased this time and tightly wrap it, making sure the seams are up.
- Place the packets on a baking sheet, seams side up, and transfer to the fridge for at least 8 and up to 24 hours.
- The next day, start the barbecue and bring the temperature to between 300ºF to 325ºF.
- Place the packets, seams side up, close the lid and let them cook for 2 ½ hours.
- Halfway through cooking, swap the packets to give the furthest ones a chance to now be closer to the heat source.
- When the 2 ½ hours are up, unwrap them, carefully take them out of the foil and discard the packets.
- Place the ribs on the grill meat side up and generously spoon on some BBQ sauce (meat side only); brush it on evenly.
- Turn all the burners on and bring the temperature up to between 500ºF - 550ºF. Grill them for an additional 15 to 20 minutes or until lightly charred. Serve immediately.
Notes
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