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Sticky Chilli Pork Ribs on the Ziggy Triple Grill

Sticky Chilli Pork Ribs

This is my “guide” to smoking meat on the Ziggy, use this guide loosely as there are so many variables including the cut and thickness of the meat and temperature fluctuations, trying to cook ribs exactly to what I have done below will not always work. I recommend experimenting and taking notes, each rack of ribs will cook differently. This is about my 5th smoke up in the Ziggy and each time the results have varied, one thing I have controlled well is the temperature. With that said, this is how I went:

Ingredients I used besides the Ziggy Triple Grill with the Smoker Box and Rib Stand/Rack from Barbeques Galore:

Preparing the Pork Ribs

Pork Ribs from What's for Dinner, Highton VIC

I started by trimming off the excess fat, there wasn’t much and removing the membrane from the underside of the ribs. I did this by carefully pulling it up with a spoon and once I had enough to grip it and get my fingers between the ribs and the membrane I carefully pulled it right off. The ribs from What’s for Dinner were really easy to prepare!

Preparing the Sauce for the Glaze

Mix together 1 cup of Grill Mates Smokehouse Bbq Sauce with a good dash of Huy Fong Sriracha Hot Chili Sauce to taste. Start with a small amount of the Sriracha, easy to add more but if you go over the top with the heat, you may end up having to start again with a new batch of BBQ sauce. Once mixed together, set this aside for the glaze.

The Dry Rub

Sticky Chilli Pork Ribs

I went with Masterfoods Dry Rub again because it was cheap and I had some left over from the previous cook ups, it has all the key dry ingredients I was going to buy separately and all the work had been done for me. I rubbed the rub all over the two racks, top and bottom and let it sit for an hour in the fridge.

Prepping the Ziggy

I set the Ziggy up with all flat hot plates wrapped in foil, fired up one of the side burners on the high to kick things off. I then filled the Ziegler & Brown Smoker Box with Apple BBQ Smoking Chips and placed it on the lit side burner and waited for it to start to smoke up. I placed an ovenproof dish on the opposite side to the burner that was active full of water to keep things a little moist in there.

I blocked out 2 of the 3 back vents with foil to help pass the smoke over the ribs before it exited the Ziggy and placed the rib stand/rack across the centre of the Ziggy.

The Smoking

Sticky Chilli Pork Ribs

Once the smoker box started to smoke I dropped the side burner to the lowest setting and placed the ribs inside rib stand/rack and let it smoke for approximately 1 hour. A good guide is to smoke your ribs till the dry rub is set, meaning if you rub the ribs with your finger the rub does not come off.

After the first hour, I wrapped the ribs up in foil with a couple of knobs of butter and chilli flakes added for good measure. Wrapped these up tight and placed them flat inside the Ziggy. It does get a little crowded, you can leave these standing up in the rib stand/rack of course.

Sticky Chilli Pork Ribs

I let them cook for a further 2 hours, in this case I think 1.5 hours would have been a better option due to the lack of meat. I unwrapped the ribs and glazed them in the prepared BBQ hot sauce, making sure I covered all areas of the rack with the sauce before putting them back into the Ziggy for a further 15-30 minutes.

Sticky Chilli Pork Ribs

After a maximum of 30 minutes, the glaze should have set and you will be good to go. Let the ribs sit for a few minutes, add some extra sauce and enjoy!

Sticky Chilli Pork Ribs

As mentioned above, this is a guide only, do your own testing and find a butcher who can give you consistent sized ribs so it can take away the guesswork from your cook-ups. You can always use a meat thermometer too, something I need to invest in… soon!

Happy Smokin’!

Reyan
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