Travers de porc cuisson rapide à haute température au barbecue à pellets

Ingrédients

• 2 racks Baby back ribs
• 4 tbsp Pork rub (Aim for 2-3 tablespoons of rub per rack, or enough to get an even coverage across all sides. )
• 1/4 cup Apple Juice
• 3 tbsp brown sugar
• 2 tbsp honey
• 2.5 oz unsalted butter (cut into 3 pieces)
• 20 oz BBQ Sauce
• 1 tbsp butter
• 1 tbsp honey (or to taste)

Préparation

1. 1

   Preheat your smoker to 300°F.

2. 2

   Remove the ribs from the packaging, rinse under cold water, and pat dry with paper towels.

3. 3

   Remove the membrane from the bone side using a spoon and paper towel for grip, then trim any excess fat or loose meat from the top.

4. 4

   Season both sides of the ribs evenly with your preferred dry rub and let them rest for 15 minutes.

5. 5

   Place the ribs in the smoker, meat-side up, with space between each rack for even airflow.

6. 6

   After 1 hour, check the bark; if dry in spots, lightly spritz with apple juice. Continue cooking for another 30 to 45 minutes, or until a deep mahogany bark has developed.

7. 7

   Lay out two sheets of heavy-duty foil with the edges turned up. Drizzle honey, sprinkle brown sugar, and pour apple juice in a line across the foil.

8. 8

   Place the ribs meat-side down on the foil, repeat the honey, sugar, and juice on the back, then top with a few slices of butter.

9. 9

   Wrap tightly, avoiding air pockets or bone tears, and return to the smoker for 1 hour.

10. 10

    While the ribs are cooking, warm your BBQ glaze by combining BBQ sauce, butter, and honey in a saucepan over low heat, stirring until smooth.

11. 11

    After 1 hour, unwrap the ribs and check for tenderness using a probe or bend test. When done to your liking, fold back the foil and glaze both sides.

12. 12

    Return to the smoker for 15 minutes to set the glaze, then remove and rest the ribs before slicing and serving.