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Let’s do this . . .
The Ribs
Grab your baby back ribs and remove the membrane from the underside. To do this simply:
- Use a butter knife to carefully loosen the membrane by inserting the blade between the membrane and the bones
- Once you have the blade of the butter knife inserted under the membrane, use kitchen roll to grip the membrane firmly . . . this will give you more leverage to pull the membrane off.
Pat the ribs dry and then cover in mustard to give something for the rub to adhere too. Next cover in your rub of choice (I went for Norfolk Smoke Pit – Honey & Mustard) and cut the rack in half (so they fit in the Ninja Woodfire).
The Cook
Fill the Woodfire smoker box up with robust blend pellets and place the ribs directly on the grill plate.
Select the ‘SMOKER’ option and leave at the default temperature of 120°c (250°f). Set the time to 1.5 hours and hit START.
Check the temperature of the ribs after 1 hour using an instant read thermometer, we’re looking for a temperature of around 71°c (160°f) before we wrap . . . if they are not there yet close the lid and check again after 15 minutes.
Once the ribs are up to temp prepare two foil sheets by adding a few knobs of butter and a generous drizzle of honey on both and place the ribs meat side down on the mixture. Wrap both parcels tightly and place back in the Woodfire . . . again . . . meat side down.
Select BAKE at a temperature of 150°c (300°f) and set the duration to 1 hour.
Check the temperature periodically and once we’re reading 93°c (200°f) and the ribs are probing beautifully it’s time to move to the final stage . . . glazing up!
Unwrap the ribs and place directly in the Woodfire . . . meat side up. Brush / Spoon bacon jam all over the ribs and close the lid back down. Continue to cook for around 10 minutes until the glaze tacks up a little or . . . the ribs hit 96°c (205°f).
Full disclaimer: I attempted to use chunky bacon jam on this cook . . . probably best to pulse up a little and thin down to help with spreading.
The Final Result
