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Respect the Craft: The BBQ Rib Recipe That Changes Everything

Hey Foodie Fans !

There’s a canyon-sized difference between ‘simple’ and ‘easy.’ People get them confused. They see a short list of ingredients and think it’s basic, that it requires no skill.

I recently had to teach this lesson to an… apprentice. He saw me preparing ribs with a classic rub and a dark stout and dismissed the mission. He thought he was ready for something more complex. He learned, in a way that completely rebooted his brain, that when you execute the fundamentals perfectly, the result isn’t just ‘good’—it’s powerful. It’s an experience.

This is that recipe. This isn’t about shortcuts or fancy equipment. This is about respecting the craft. It’s about building flavour layer by layer and controlling fire and time. This is the recipe for the ribs that will make you, and anyone you cook for, a true believer in the fundamentals.

Chef Bari’s Brain-Reboot BBQ Pork Ribs

Before we begin, understand this: every step has a purpose. Don’t rush. Don’t compromise.

THE RUB: The Foundation

You can’t build a good house on a bad foundation. This rub is your foundation. It’s a perfect balance of sweet, savoury, and smoke, with just enough heat to keep things interesting. Each ingredient serves a mission: the sugar builds the crust, the paprika provides colour and smoky flavour, and the salt draws out moisture to make the pork even more succulent.

* 1/2 cup Brown Sugar

* 1/4 cup Paprika

* 1 tbsp Black Pepper, coarsely ground

* 1 tbsp Kosher Salt

* 1 tbsp Chili Powder

* 1 tbsp Garlic Powder

* 1 tbsp Onion Powder

* 1 tsp Cayenne Pepper

Combine all ingredients thoroughly in a bowl. Make extra—this is your go-to for pork and chicken.

THE METHOD: The Mission

Low and slow is the only way. You can’t force perfection; you have to coax it out. We’re breaking down tough connective tissue and rendering fat over hours, not minutes. This is a game of patience.

* Prep the Rack: Take your rack of pork ribs and place it meat-side down. Using a paper towel for grip, peel the thin, silver membrane from the back of the bones. It can be tough, so be persistent. Removing it is non-negotiable—it allows the rub to penetrate and ensures a fall-off-the-bone texture.

* Apply the Foundation: Coat the entire rack generously with The Rub. Don’t be shy. Press it into the meat on all sides. For best results, let it sit for at least an hour, or wrap it and leave it in the fridge overnight to dry-brine.

* Bring the Heat: Preheat your smoker, pellet grill, or oven to a steady 250°F (120°C). If you’re using a smoker, I recommend hickory or applewood for pork.

* The First Cook: Place the ribs directly on the grate, meat-side up. Let them cook undisturbed for 3 hours. A beautiful, dark mahogany crust, or ‘bark’, will begin to form.

* The Wrap: Remove the ribs. Place them on a large sheet of heavy-duty foil and wrap them tightly. This braises the ribs in their own juices, making them incredibly tender. Return them to the heat and cook for another 2 hours.

* The Finish: Carefully unwrap the ribs (watch for hot steam). They should be very tender and pass the “bend test”—when you lift them from the centre, the rack should bend easily and the meat should crack. Brush them with your favourite BBQ sauce.

* Set the Sauce: Place the sauced ribs back on the heat, unwrapped, for a final 20-30 minutes. This allows the sauce to thicken and caramelize into a sticky, glorious glaze.

* The Rest: This is the final test of discipline. Let the ribs rest for 10-15 minutes before slicing. This allows the juices to redistribute back into the meat. Slice between the bones and serve immediately.

The Perfect Pairing: Why It Works – Sasquatch Stout

That brain-reboot moment wasn’t just about the ribs. It was about the pairing. Sasquatch Stout, a dark and roasty beer, is the perfect partner. The slight bitterness, combined with notes of chocolate, espresso, and dark roasted malts, cuts through the rich, fatty flavour of the pork, cleansing your palate and getting you ready for the next bite. Don’t skip it.

Master this recipe, and you’ve mastered more than just a meal. You’ve mastered fire, time, and flavour. You’ve mastered the craft.

Get out there and cook.

Chef Bari