Hot Sauce of Oblivion – Low n Slow BBQ Ribs
The final episode (or is it?) of Player 2 Cooks sees me get the chance to finally make something of my choosing. For those that know me personally, it would have been easy to pick what I chose. Low n Slow BBQ Ribs are the order of the day and I take you through the whole 7-hour process in this vid (which is thankfully not 7 hours.)
I’ll show you how to make a great BBQ rub, a Maple Bourbon BBQ sauce and a three-step process to cooking ribs that will have you chomping on fall-off-the-bone pork without any worries. Seriously one of my favourite things to both cook and easy, I hope you enjoy the vid and take a crack yourself.
This is also your last chance to grab your very own bottle of The Hot Sauce of Oblivion. Simply let us know where Mehrunes Dagon is hiding in the background of the vid in the form below and you could win.
- Chicken Salt
- Brown Sugar
- Granulated Garlic
Take equal parts of all ingredients and mix in a bowl thoroughly. Make enough to cover all of the meat with about a 1/3 cup spare
- 2 red onions
- 2 tablespoons of Brown Sugar
- 1/3 cup of Maple Syrup
- 1 tin crushed tomatoes
- 1 Teaspoon Hot Sauce of Oblivion (Can substitute with something like Sriracha)
- 2 Tbsp of good quality BBQ sauce
- 1/3 cup of pre-made Rub
- 1/2 bottle of Bourbon/Rum/Whiskey (your choice)
- 1 cup of Apple Cider Vinger
- 2 cups of water
- Salt and Pepper to taste
Chop onions and throw them into a big pot. Put the rest of the ingredients in the pot and bring to a boil. Boil for 5 mins then reduce the heat to a simmer. Cook the liquid down until it has a thick consistency. Place in a bowl and let cool. It is important to taste multiple times and adjust the sweet/salt to taste as you go.
Cut full rack of ribs into two or three equal-sized pieces. Using a small sharp knife, remove the membrane from the underside of the ribs. Cover ribs in a thick layer of rub. Vacuum seal (or wrap tightly in glad wrap) the ribs and place them in the fridge overnight.
In the morning prepare your smoker. Get it to a stable 100-110 degrees. Take the ribs out of the fridge and allow them to get to room temp. Once at room temp (usually about an hour) unwrap and place them in the smoker. Smoke with Cherry, Apple or Hickory wood (or a combo). If you are using chips, make sure to soak them first.
At the 3 hour mark, remove ribs from the smoker and in 2-3 layers of foil place a chunk of butter. Put the ribs on the butter and then cover with beer or cider and another piece of butter. Wrap securely and make sure there are no leaks. If it leaks wrap in more layers of foil.
Place the wrapped ribs back into the smoker for another 2 hours. Once two hours are up get two old towels. Remove the wrapped ribs from the smoker and wrap them in two layers of towels. Then place the towels inside an esky and let the meat rest for at least an hour (should stay at eating temp for up to 3 hours.)
Bring the heat up in the smoker to about 200 or fire up your bbq grill. Remove the ribs from the towels and foil and place on the grill meat side up. Baste in the sauce with a basting brush and then flip. Baste the underside and flip again, allowing no more than 1 min on each side. Repeat this process for approx 10 mins until the sauce is sticky and glazed. Be careful flipping as the meat will be very tender at this stage.
Serve with a crunchy mustard or vinegar slaw and chips.