Backribs with Crackling

by • november 2, 2014 • Hog, Meat, RibsComments (0)1974

You may find cuts of ribs named differently, what I mean here are thicker ribs with the pork left on. This makes for a real piece of meat compared to spare ribs. 

This is a cut meant for Low&Slow grilling. Makes a real moist and tender result. Bit of a challenge, but this will do the trick. 

You need:

  • Ribs (One big rib per portion, at least) 
  • Gourmet/flingsalt
  • Smoke wood of apple or your favourite kind 
  • Tin foil form or ovenproof ditto 

The rub:

  • 5 tbsp paprika powder 
  • 3 tbsp brown sugar
  • 2½ tbsp salt
  • 2½ tbsp garlic powder 
  • 2½ tbsp onion powder
  • 1 tbsp finely ground black pepper
  • 1 tbsp dried parsilley 
  • 2 tsp cayenne
  • 2 tsp cumin, ground 
  • 1 tsp ground cilantro 
  • 1 tsp dried oregano
  • 1 tsp ground chili 



  • Mix together al ingredients for the rub
  • Make small holes in rind over all ribs 
  • Rub everything but the rind!
  • Cover with cling foil and let rest in fridge Klä in i plastfolie och låt ligga i kylen.
  • Prepare grill for indirect heat and approx 120 degrees C 
  • In foil/oven form – put ribs – rind downwards
  • Put form on grill and add some water in form – just enogh to cover the thickness of the rind 
    Add smoke wood/chunks and let smoke for 1 hour 
  • Then remove ribs from form
  • Whipe the rind dry and salt it generously 
  • Now let ribs grill indirectly on same low temperature till they reach 85-90 degr C 
  • Now create a zone in grill with direct heat (you might need a new set of lit coal) 
  • We need some real heat now 
  • Grill, rind down, for a while. Don´t take your eyes of it, the rind shall ”pop” and get a good crust, not burn!

Serve with tater bombs,  Coleslaw, Grilled corn and a good BBQ sauce!

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