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Montreal BBQ’d “Bark” Pork Ribs
Cooking ribs with this low and slow method is the ideal way to achieve meltingly tender, fall-off-the bone barbecued ribs.
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- Challenge your friends and see whose ribs are everyone’s favorites!
- Add to that the crispy “bark” (the brown, crunchy crust on well-barbecued meat) created by McCormick® Grill Mates® Montreal Steak Seasoning and brown sugar, and you’ve got ribs any barbecue establishment would be proud to serve.
- 3 racks pork loin back ribs
- 3 Tbsp. vegetable oil
- 1 cup(s) McCormick® Grill Mates® Montreal Steak Seasoning
- 1/4 cup(s) brown sugar
- 1 1/2 cup(s) Cattlemen’s™ Classic or Sweet Baby Ray’s Barbecue Sauce (or favorite)
- Optional: 4 oz. hardwood smoking chips (like mesquite or hickory)
- Place slab of pork loin back ribs, bone-side down, on a table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib. Rinse under cool water.
- Rub a thin coating of vegetable oil on ribs, then generously apply rub to the front and backside of the ribs. (Pat to ensure that the rub adheres and shake off any extra.) Let rest an hour (or overnight in the refrigerator).
- Place a foil or other metal roasting pan on the bottom of one side of a gas grill and fill with several inches of pineapple juice or water. Preheat the other side of the grill to 250°F (low heat). (Optional: Add 4 ounces of hardwood chips that have been soaked in water or apple juice to the hot side of the grill.)
- Place ribs, meat-side up, over the water pan and close the lid. Cook over this indirect heat without peeking for about 5 hours.
- To test if ribs are done at this stage, pick up a slab with tongs and bend against the counter. If the dark skin (the bark) “cracks,” it’s ready.
- Finally, brush both sides of ribs with your favorite store bought or homemade* barbecue sauce and place over the hot side of the grill. Cook to caramelize for about 10 minutes, turning several times. You will want to watch the grill at this stage to avoid flare-ups. If you like, sprinkle the finished ribs with diced green onion.