What an awesome evening smoking these Puruvian-style adobo honey pork ribs atop my ultra brand new 36″ @TwinEaglesGrills Pellet Grill loaded with @Kingsford wood pellets to fuel the fire all night long!! And, what a special night, because this meal not only used my buddy’s brand new rub, but these racks and near a dozen more went to local families who are serving on our front lines in the medical community.
This was the very first meal to christen my ultra-brand new Twin Eagles grill. And, I couldn’t be more impressed with the craftsmanship, intuitive integration of technology and high-end pellet performance. These ribs and mac came out to literal perfection!
I also loved using my buddy, Derek’s, South American-inspired rub from @Spiceology for the perfect touch of sweet and a nice compliment of heat. Using the traditional 3-2-1 method (detailed in recipe below), this pork was prepared to mouthwatering, bite-from-the-bone perfection. Plated family-style alongside a seasonal harvest of the finest produce on God’s Green Earth from @Chef’s Garden and a monster bowl of creamy, smoky 4-cheese macaroni and cheese. Honestly, it doesn’t get much better than this – an opportunity to cookout under beautiful spring skies in Michigan and serve those who selflessly serve us.
Please be healthy, safe and well, my friends. -Blessings to all, David
Peruvian-style Adobo Honey Smoked Pork Ribs
- 2 slabs pork baby back ribs, trimmed and silver skin removed
- olive oil
- Spiceology Adobo Honey BBQ Rub, or your favorite mild chili seasoning rub
- Kosher salt and fresh ground black peppercorn, to taste
- 1 bottle cheap beer, room temperature
- Sweet and smoky barbecue sauce, homemade recipe or store-bought
- Dried parsley flakes, to garnish
- Rinse the ribs with cold water, then pat entirely dry with paper towel and remove the underside silver skin. Lay the trimmed ribs over a plastic wrap-lined baking sheet, then massage a liberal degree of olive oil, all seasonings, salt and pepper across both sides of the slab. Wrap the ribs tightly with underlying plastic wrap and marinate in the refrigerator for 1-4 hours.
- Meanwhile, if preparing a homemade barbecue sauce, do so at this time.
- At least 30 minutes prior to cooking, remove ribs from refrigeration and plastic
to elevate towards room temperature, then preheat pellet grill to approximately
- Rest rib slabs bone-side down directly upon the grill grates. Slow cook untouched for 3 hours. Remove the ribs from smoker, lay over a double-layer of tin foil, pour in a 1/2 can of cheap room-temperature beer into the bottom of the foil pocket, then wrap tightly. Place ribs back in the pellet grill for another 2 hours.
- Pull ribs from the smoker one final time – peel away tin foil, then place ribs back on the grill uncovered for 30 minutes, then begin intermittently caramelizing one layer of barbecue sauce upon another, until juices run clear in the ribs and the internal temp reaches 180°F.
- Remove ribs from grill, place on a cutting board and rest 10-15 minutes prior to carving.