
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 | |