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
- 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.
- 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.
- 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, orB. 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.