Montreal-Style Dry Ribs
- 20 min
- 2 h and 30 min
- 2 servings
We’d like to start by thanking the conquistadores for bringing pigs to America. Without them and the 13 pigs that de Soto brought to florida in 1539, we would not know the delicacy that is pork ribs. As the story evolves and the territory expands, so does the recipe, sauce and dry rub for ribs. The styles are numerous and it seems that every region has its own style. Kansas City uses both dry rub and sauce, Texas uses dry rub for ribs and throws on the sauce after cooking. In Memphis, where dry rub for ribs is often the only thing that goes on ribs, they tend to skip the sauce all together. Simon has developed his own favorite technique and BBQ dry rub for ribs that seem to have been influenced by his time in Montreal. This influential Canadian city often renowned for its great and diverse food seems to spark his creativity. The amazing mix of flavors that comes from Simon’s Montreal BBQ dry rub for ribs and the cider vinegar will simply blow your mind. Who knows, maybe it will even influence you to plan a trip up north to spend some time with apologetic foodies hey?
Tools & Supplies
- Preheat your smoker to 300°F.
- Using a butter knife and some paper towels, remove the rubbery membrane under the slab of ribs by inserting the knife between the membrane and one of the bones. Grab using paper towels and pull to remove completely.
- Generously season the ribs of both side with Montreal Barbecue Rub.
- Combine the apple juice, water and apple cider vinegar into a spray bottle and set aside.
- Place ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook the ribs for 1 hour 30 minutes, spraying every 20 minutes to keep moist.
- Place ribs in aluminum foil to wrap and pour the remaining apple juice mixture over the ribs before folding; Place ribs back to the smoker and cook until the internal temperature of the meat reaches 200°F on an instant read thermometer. Unwrap the ribs for the last 15 minutes of cooking.
- Remove ribs from the smoker and let rest at room temperature for 20 minutes before serving.