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Ingredients (Sauce)

Culleys Original BBQ sauce 1 bottle

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1/3 cup brown sugar

250mls pineapple juice

Ingredients (Other)

St Louis style pork ribs x 2 racks

Culleys exoctic pork BBQ rub

Butter x 200g

Brown sugar x 1/3 cup

500mls Apple juice for spritzing

American mustard x 1 bottle

Method (Charcoal BBQ)

1- Remove membrane from the pack of your pork ribs. I find marking down the back of the first pork rib lightly helps then you can use a wet cloth and peal back. If you don’t feel confident get your butcher to remove when purchasing

2- Coat both sides of your ribs in a generous amount of American mustard

3-Sprinkle your BBQ rub on both sides heavily so that all meat is coverage

4-Heat your coals then place in BBQ, Bring the temp up to 225-250F

5-Put your pork ribs in your grill a good distance away from the charcoal then add a few wood chunks for extra flavor.

Tip- Use a nice fruit tree wood that pairs well with pork eg.. Apple wood, Plum tree, pear tree etc.

6-Cook for 3 hours spritzing at the half way mark with apple juice. You should notice the meat

shrink down off the bone, once its shrunk roughly 5mm then you know its time to remove from the BBQ and wrap

7-Mix up all sauce ingredients and heat on low for 5-10mins well stirring

8-Place ribs inside the tin foil with a generous amount of your sauce, brown sugar & butter then wrap tightly!

9-Place your ribs back into the BBQ For a further 2 hours at 225F, do not lift the lid in this time

10-Cut open the tin foil and baste the top of the pork ribs heavily and place back in the BBQ for a further 45 mins at 225F

11-Remove ribs from BBQ then slice and baste each rib in your sauce for extra flavor before serving


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