Home Recipes Classic U.S. Pork Ribs

Classic U.S. Pork Ribs

WestwoodBBQ uses the foolproof 3-2-1 method — three hours of smoking, two hours of wrapping, and one hour of finishing — to create fall-off-the-bone ribs, served with his signature sides of Potato rocks and Parmesan-crusted white Asparagus.

Check out this fall-off-the-bone ribs recipe on @WestwoodBBQ’s Instagram

Featuring The U.S. Meat Export Federation

Ingredients

2 racks	St. Louis Cut Ribs (approx. 1–1.25 kg each)
6 tbsp	Porkalypse Rub
100 ml	apple juice
2 tbsp	brown sugar
2 tbsp	butter
150–200 ml	Donlicate BBQ sauce

Step 1
Preparation (the day before or 2 hours before cooking) Remove the membrane from the ribs. Generously season with Porkalypse Rub. Let marinate in the fridge for at least 2 hours or overnight.
Step 2
Phase 1 – 3 hours smoking (110–120 °C / 230–250 °F): Place the ribs directly on the grill grate. Smoke for 3 hours over indirect heat (e.g., with cherry or hickory pellets).
Step 3
Phase 2 – 2 hours steaming (120–135 °C / 250–275 °F): Wrap the ribs in aluminum foil with: 100 ml apple juice 2 tbsp brown sugar 2 tbsp butter Return to the grill and cook for 2 hours.
Step 4
Phase 3 – 1 hour glazing (135–150 °C / 275–300 °F): Remove the foil. Glaze the ribs with Donlicate BBQ sauce. Grill for another 60 minutes, glazing 2–3 more times during cooking.

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Meat, Sides

Classic U.S. Pork Ribs

Ingredients

Step 1

Step 2

Step 3

Step 4

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