Thick Cut Pork Ribs with Lemon Curd Glaze

Thick Cut Pork Ribs with Lemon Curd

Here’s a meatier version of regular pork ribs, think of them as beef ribs, only pork. We’re smoking these and use a lemon curd glaze. Tasty!

Servings 4 people
Prep Time 10 minutes
Cook Time 6 hours
Start the grill 30 minutes


  • 3-4 lbs thick cut pork ribs
  • 4 tbsp Hank’s KC Royale Rub
  • 3 tbsp dijon mustard (or regular mustard)
  • 3 tbsp lemon curd


  • The prep for thick pork ribs is real easy. Just spread the mustard evenly on all sides, and then apply the rub evenly on all sides but the bone side.
    Thick Cut Pork Ribs
  • Fire up your grill, prepare it for indirect grilling. Have it running at 250° F (120° C). Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the ribs on the indirect side, with a thermometer probe in the meat. Add some wood chunks for smoking on the glowing embers. Cherry wood chunks works well. Now close the lid and wait. A cut like this usually takes 5 hours.
    Thick Cut Pork Ribs with Rub
  • After 3.5-4 hours it is time to apply the glaze. I usually do that when the meat temp is 175° F (80° C). Brush on a good layer of lemon curd and close the lid again.
  • You know the ribs are done when one of two things happen:
    A. The meat temp hits 95° C / 203° F, or
    B. The meat is probe tender. Wiggle the temp probe and see how it feels. When the meat feels soft like (peanut) butter, it's done.
  • Remove the ribs, wrap them in two layers of aluminum foil and a thick towel (a faux cambro), and let it rest for 60 minutes before serving.


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