パーティースタイルのポークリブ！ポークリブの最高の燻製方法

パーティースタイルのポークリブ！ポークリブの最高の燻製方法

Massive thank you to the barbecue store and Trager for sponsoring this video. We are cooking up some party style pork ribs. Let’s go. So, let’s get started. Boridel pork ribs. These are baby back pork ribs. You’ll see bone slightly shorter curved. Okay, so that’s what we’re going to use today. Baby back ribs for our party style pork ribs. So, if you’re entertaining or you love entertaining, this is a great method to try. And these pork ribs are going to be absolutely sensational. Okay, so once they’re out, what I like to do, you’ll find at the end of your rib, you’ve got some sort of flappy meat, maybe bone sort of sticking out. I’ll just square that off just so it doesn’t burn at the end. And the same with this rack. We’re just going to take off the end here. And then you’ll notice here on the bottom of the rack, we’ve got a membrane we will remove. And then you’ve got some excess fat here, which you definitely don’t need. So we’re going to rip that off as well. So, first just with your knife, cut that fat off. You don’t need it. Same with this one. Just cut off the fat. Grab a paper towel. Grab your pork ribs. Hold them up in the middle. And you want to try and get underneath this membrane with this paper towel just for leverage. And then once you’ve got a little bit of lift, just get your fingers and slide them underneath this membrane straight through. And then just pull down and rip it off. We can come back, clean up this side with a paper towel just for gripage. And then again, just a little bit of excess fat here just to remove. And there you go. Membrane removed. Looks good. These are party style pork ribs. So the whole idea here is we’re going to slice these pork ribs individually and we are going to lay down some smoke that way as opposed to smoking the whole rack intact. So something a lot of people don’t do. It’s not necessary, okay? But if you’re a little bit sort of like OCD like me, what you’ll find is you’ve got blood veins here in between your pork cribs, if you grab your finger and just with your nail run it across the bone, you’ll actually push out that blood at the end. Just dab it off with a paper towel. Okay. So, once our pork cribs are trimmed, membrane removed, it’s time to slice them up individually. And we’re going to slice basically just in between each bone. So, they’re individual. And that’s the whole purpose behind party style pork ribs. We individually cut each bone, get them seasoned into a tray, get them onto the smoker before they get wrapped. Nice and meaty pork ribs. Okay, these are borrowed our pork ribs from Lagano Gourmet meats and country meats direct. After you’ve got your pork ribs sliced individually, it’s time to season. Okay, so I am going to use mustard as a binder. It is going to help um make sure I’ve got an even coverage of rub all the way around this rib. And in terms of seasoning today, our seasoning of choice, this is called Rib Rocka. It’s from Ramen Q. It’s one of my favorites on ribs. I use it all the time in competition. It’s never let me down. We need to go all sides. Okay, that’s the whole purpose. We’re going to have bark wrapped around this thing. So, it is going to be super delicious. Whenever you’re doing individual portions on a smoker, it’s always a good idea use a wire rack. Put all your individual pieces on the wire rack. That way, it’s one in, one out, as opposed to 50 in, and 50 out. All right. Just to make it a little bit easier for yourself. So, we’re just going to stack up our pork ribs on the wire rack. Little bit of space in between just so that smoke can roll. Okay. And there you go. our wire rack full of our individual cut party style pork ribs ready for the smoker. So, we’re going to fire up the Traayar power switch here at the back of the hopper. Switch that on. Press the menu button to bring up the display. All right. So, we just press ignite. Okay. And then we set our temp. We’re going to cook today at 150 Celsius. And there we go. All right. So, let’s fill up the hopper. We’ve got some Trager cherry pellets we’re going to use today. When you’re running a startup cycle on a pellet smoker, you want to leave the lid open. Let that smoke out of the chamber. 5 minutes is a general startup cycle. The smoke will dissipate. We’ll close the lid. Get it up to temperature. Get our pork ribs on the smoker. Traers at temp. Pork ribs going in. So, just on the rack. On the rack and on the rack. About an hour and a half. We’ll come back after 2 hours in the Trager. Wow. It’s time to take our pork ribs out, get them into a pan, get them wrapped, get them tender. In our pan, obviously, our pork ribs, some slices of butter because butter makes everything more delicious. Some more of our rib rocka just to reinforce that flavor profile. And now we start layering in our sugar. Soft brown sugar on top. A touch of maple syrup. One of my favorites, agave syrup. Hello. Okay. Excuse me. Little bit of honey. And then to top it off, go in with your favorite barbecue sauce. Now, this is the stage of the cook where we wrap. And we wrap for tenderness. Okay. So, we want our meat nice and tender. Sealing those juices. Little shake. Back in the smoker she goes. Close the lid. All right, we’ve had these pork ribs wrapped for an hour. I reckon they’re going to be ready. So, let’s get them out. See how tender they are. Woo! Give them a light toss in the sauce. Look at that. So to finish up our party style pork ribs, a little bit of garnish for some extra pop of color, flavor, and texture. Some chopped chives, some crispy fried shellots, and we’re going to finish with some roasted sesame seeds. Today’s video is proudly sponsored by Trager and the barbecue store. If you’ve liked any part of this video, give us a like, drop us a comment, and be sure to subscribe so you don’t miss our next video. 3-hour pork ribs in the Trager and it’s time to taste. Just a stunning color from that rib rocker. Gorgeous, juicy, tender pork ribs. M. Let’s have a taste. Wow. [Music] Great flavor profile from the rib rocker. That sauce, that brazing liquid with all that goodness. Highly addictive. If you haven’t tried party style pork ribs and you’re having a party and entertaining guests, give it a go. Shorter cook time, very tender, super delicious. Thanks for watching. Stay tuned for our next

SMOKED PARTY STYLE PORK RIBS in The Traeger Pro 575
Prep time: 30min
Cook time: 2.5-3hrs
Serves: 4 to 6 ppl

Ingredients – For the Cook
X2 racks Baby Back Pork Ribs
Seasoning (we used Rib Rocker from @rumandque)

Ingredients – For the Spritz
Apple Juice / or plain water is fine too!

Ingredients – For the Wrap
Unsalted butter, room temperature
Soft Brown Sugar
Seasoning
Maple Syrup
Agave Syrup
BBQ Sauce

Method
Meat Selection:
Buy the best quality rack you can afford – We using Borrowdale Baby Back Pork Ribs from @luganrogourmet meats

Pork Ribs Trim
1. Remove the flap meat, if any, off the back of the pork ribs. This flap meat is very lean and it will burn during the cooking process.
2. Remove the membrane on the back the pork ribs, this will enhance the flavour profile as we have more meat surface to season.
3. Make a judgement call on the last couple of bones at the end of the rack of pork ribs, this section might have little meat on the bones and may not cook as well as the rest of the rack. For finesse, remove.
4. Slice your rack of pork ribs into individual ribs.

Season your Pork Ribs
1. When seasoning, season at height for a more even coverage.
2. Apply a binder of mustard.
3. Using your clean or gloved hand, pat the seasoning on the meat.
4. Allow you seasoning to sweat out while you setup your smoker.

Smoke Your Pork Ribs
1. Setup your smoker to 150c or 300f
2. Smoke the pork ribs for 1.5hrs until they get a nice colour and the rub/seasoning has set ie if you ‘scratch’ it, it won’t come off the pork rib.
3. After 1.5hrs it’s time to wrap your pork ribs in a tray covered with foil for tenderness. In the tray, apply the following to both sides of the pork rib;
a) A few strips of room temp unsalted butter.
b) More seasoning
c) A drizzle of Agave and Maple Syrup + plus a squirt of honey
d) A couple of tablespoons of soft brown sugar
e) A couple of tablespoons of your favourite BBQ sauce
4. After another 1hr on the smoker, start checking for tenderness. When picking up the wrapped pork ribs you should feel how tender they are by trying to peel the meat away from the bone in the wrap. This is a good sign your ribs are tender. Unwrap the ribs and insert a probe to feel how soft i.e little to no resistance when inserting the probe into the meat and you want to be around 96c (205F) internally
5. Glazing your pork ribs. If you feel the need to glaze – this is when to do it! Always apply a warm glaze to your ribs, this is to ensure the meat doesn’t tighten up on you from using a cold sauce.
6. Glaze both sides of the ribs for maximum flavour.
7. Place your glazed pork ribs back in the smoker for 5 to 10 minutes to allow that glaze to tack up ie ‘set’ onto the ribs.
8. For this cook I topped the pork ribs with chopped chives, crispy fried shallots and toasted sesame seeds.
9. No need to rest pork ribs! Once they are done, slice and enjoy.

If you have any questions – hit us up in the comments. If you give this recipe a go, let me know how it turned out.