Easy BBQ ribs for Sirrian

@Sirrian likes BBQ, I’ve a super easy recipe. Emphasis on easy and tasty! 15 minutes prep time, 3 hrs 20 cooking time.

Buy 1.5-2 kg baby back pork ribs, these are the smaller stomach area ribs instead of back ribs. But both are good.

Google Mccormick Memphis pit BBQ rub. I use it all the time, it’s good and costs $1.50 a packet. You should be able to buy via amazon.

With a small sharp knife, cut away the clear skin layer underneath the ribs. It’s a bit of effort but makes sure the dry rub covers all the meat.
Place ribs on aluminum foil and coat all sides with dry rub. Wrap foil tightly and refrigerate overnight for added flavor.

Cook wrapped in foil 3 hours at 150 C
Remove from oven, unwrap top and apply wet BBQ sauce to ribs. Cook another 20 minutes for sauce to thicken.

Serve with sauce on side, ribs will fall off bone.


I love BBQ ribs as much as the next guy.

Where is the GRILL in this recipe? That smoked flavor, nothing beats it!

Harolds number 1 favourite: Adult Pork On A Spit.

Serves: About 50

One 120-pound pig, dressed, skin on

Oh yeah, baby. I’m talking about a 100-plus-pound oinker, the showpiece of an old-fashioned pig pickin’.

I use what I call the Adam Perry Lang Cocoon Technique, wrapping the slowly spinning hog in plastic wrap, which intensifies flavor and maximizes the moisture in the meat.

This dig-a-hole-in-your- yard, half-a-day project takes some serious effort, but follow my lead and it’ll be the unbelievably juicy, wickedly crisp- skinned stuff of backyard party legend.

2 gallons (32 cups) water
1 cup kosher salt
1 cup granulated sugar
30 unpeeled garlic cloves, crushed
1 teaspoon crushed hot red pepper flakes
1 gallon (16 cups) apple juice

Basting Butter
4 pounds unsalted butter
1 sweet white onion, coarsely chopped
5 heads of garlic, cut in half horizontally
6 thyme sprigs 4 sage sprigs
2 rosemary sprigs
About 2 cups canola or vegetable oil

Seasoning Blend
1 cup garlic salt
1 cup lemon pepper
1 cup mild chile powder, preferably Chimayo, Ancho, or Hatch
1 cup coarsely ground fresh black pepper

Herb Bundle
1 bunch thyme
1 bunch sage
1 bunch marjoram
1 bunch rosemary

1 cup honey
Juice of 1 lemon
1 tablespoon red wine vinegar
1⁄4 cup coarsely chopped flat- leaf parsley
4 garlic cloves, peeled, and grated on a Microplane grater
Microplane grater
1 recipe Herb Sauce
Coarsely ground fresh black pepper

Techniques Used
Glisten With Oil
Glisten With OilScoring Deeply
Scoring DeeplyMoisturize
MoisturizeOptional Savory Herb Brush
Optional Savory Herb BrushPress and Dab
Press and DabSeason
Season "Like Rain"Season Soak Saturate
Season Soak SaturateSuper Agressive Seasoning
Super Agressive SeasoningTighten With Glaze
Tighten With GlazeWatch Coarseness Spice
Watch Coarseness Spice
Before you start…
You’ll need:
40-quart-capacity cooler
Large injecting needle
Ice, enough to fill the cooler (or make friends with a restaurateur and ask to keep the pig in their refrigerator)
125 to 150 pounds brick charcoal (depending on preferred doneness; see recipe)
Fire starters
Large ash can
Fireproof gloves
Fire extinguisher
One six- foot table you aren’t afraid to get dirty, or one large, thick piece of plywood set on two sawhorses to create a work surface that can be hosed down.
Large roll of food- safe plastic wrap (the kind that you buy at a warehouse store)

  1. Combine all of the injection ingredients, and ideally let sit for 24 hours, allowing the flavors to develop. Strain.

  2. Remove the pig’s trotters and reserve for another use, if desired. Place the pig, feet side up, in the cooler. Inject the shoulders, hams, loins, and belly, going through the flesh side (as opposed to the skin side) in a grid- like pattern. If using a cooler to store, pack with ice and close the top, or if you have the means, refrigerate. Let sit for 12 hours.

  3. Set up your spit.

  4. Position the pig on the spit according to the manufacturer’s instructions.

  5. Combine all of the basting butter ingredients in a baking dish or disposable pan and place in the center under the animal to catch the majority of drippings. Combine the seasoning blend ingredients. Tie together all of the herbs using kitchen twine and attach to a dowel, about 3 feet long and 1⁄2 inch in diameter. Place all of the glaze ingredients in a large jar (a juice jar is a good size) with a tight- fitting lid and shake to combine. Set aside.

  6. Spread about 18 pounds of charcoal about 21⁄2 feet away from, but parallel to, the pig. The coals should be in a mound next to the pig. Using anything but lighter fluid, light the coals.

Cooking Method
7. To know that the coals are properly placed to cook the pig, watch the pig. The skin should begin to sweat very lightly and start to render fat. If the sweating or rendering is too aggressive, using a rake, move the coals about 6 inches away from the pig. Conversely if the pig is not sweating, use the rake to move the pile closer to the pig.

  1. During the cooking time, you will be adding about 9 pounds of coals per hour, but the time frame will vary based on weather conditions. Coals should be added when the charcoal is almost completely ashed over and is not letting off as much heat. Do not wait too long to add new coals.

  2. After 2 hours, using an industrial- size roll of food- safe plastic wrap, tie the wrap to one end of the spit. Guide the wrap and let the natural movement of the spit help with the wrapping. Continue to unroll and wrap until the pig is covered by and completely encased in plastic wrap. The pig will be injected with water between its skin and the wrap, so it will need to be watertight. If in doubt, add an extra layer. Using 1 to 2 gallons of water, inject water, using an injecting needle, between the wrap and the skin of the pig.

  3. Continue cooking for 4 hours.

  4. Carefully, because excess liquid will have built up, cut the plastic wrap. Slowly remove to avoid tearing the skin. Using your hands (protected with heat- proof gloves), smear the seasoning blend over the meat, covering all areas as best you can.

  5. Cook for 1 hour and then brush with the butter every 30 minutes, using the herb bundle. Continue to cook until the internal temperature in the shoulder is 165°F, for slicing, about 4 hours. Or cook to 195°F, for pulling, about 7 hours.

  6. Give the glaze a quick shake and brush the pig using the herb brush. Continue to cook for 30 minutes to tighten the glaze.

  7. Cut the meat directly from the spit and serve. Or give knives to all of your guests. The meat can be served directly from the pig or transferred to serving platters, dressed with herb sauce, and sprinkled with pepper.

Cheers! :sweat_smile:


I said easy.
Mccormicks did a really good job with this spice mix, it’s a generous 2.25oz 63g package enough for 3 to 4 lbs, and it’s good! Cheap too lol