Recipe · BBQ Religion
Smoked Pork Ribs with Mexicana
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Adriano smokes pork ribs at 120°C in three stages: two hours with American mustard and a good coat of Mexicana, one hour wrapped in foil with brown sugar, honey and butter, and ten minutes glazed with barbecue sauce. About three hours and ten minutes from smoker to board.
How long do pork ribs take in the smoker?
About three hours and ten minutes at 120°C: two hours unwrapped, with a spritz after the first hour, one hour wrapped, and ten minutes with the sauce.
Do you remove the membrane?
Yes. Pulling the membrane off the back of the ribs is the first step, before the mustard and the rub.
What goes in the wrap?
A layer of brown sugar on the foil, then honey and slices of butter. The ribs go on bone side up, and the same sugar, honey and butter go on again before the foil is wrapped tight.
How do you get the sauce to coat the ribs?
Adriano loosens his favourite barbecue sauce with a little of the juice left in the wrap, brushes it over the ribs and gives them ten more minutes in the smoker.
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What you need
- 1 rack of pork ribs
- American mustard, for the binder
- Mexicana, a good coat
- Liquid for spritzing
- Brown sugar
- Honey
- Butter, sliced
- Your favourite barbecue sauce
- Foil
Method
- Pull the membrane off the back of the ribs.
- Give them a coat of American mustard, then a good coat of Mexicana.
- Put them straight in the smoker at 120°C.
- After an hour, give the ribs a good spritz.
- While they cook, lay out foil and cover it with a layer of brown sugar, then honey and slices of butter.
- At two hours, take the ribs out and lay them bone side up on the butter. Add sugar, honey and butter again, and wrap them tight.
- Back in the smoker for an hour.
- Unwrap the ribs and stir a little of the juice from the wrap into your barbecue sauce to loosen it.
- Coat the ribs with the sauce and return them to the smoker for 10 minutes.
- Take them out and cut them up.
Read the video transcript
Hi, it's Adriano here from BRZ Food, and today we're going to cook pork ribs. Start by pulling the membrane off the back of the ribs. Now give them a coat of American mustard. Next, we're going to give them a good coat of Mexicana.
Now straight to the smoker at 120 degrees Celsius for two hours. After an hour, you need to give your pork ribs a good spritz.
While the pork ribs are cooking, lay some foil on the table and cover it with a layer of brown sugar, then some honey and slices of butter.
It's been two hours, so let's take the pork ribs out and put them bone side up on the butter. Now let's do it again: sugar, honey and butter. Wrap it up nice and tight, and back to the smoker for an hour.
It's been an hour. Let's take the pork ribs out of the wrap and put a little bit of the juice from the meat into your favourite barbecue sauce, to make it a bit runny. Now cover your pork ribs with the sauce and back to the smoker for 10 minutes.
It's been 10 minutes. Let's take the pork ribs out and cut them up.
Why this works
Mexicana combines cocoa with chilli and spices for a distinctive savoury flavour. It offers a different flavour direction from a simple salt-and-pepper rub.
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