Pork Ribs in Canada have for many years been boiled before cooking or thrown into a crock pot and slow cooked for an entire day until they were fall off the bone. Down South they tend to cook things differently than we do in the north and like their meat done low and slow over charcoal and hardwoods and the meat should never ‘fall off the bone'.

Most people down South use smokers, or charcoal BBQ's to get the desired results for great ribs – we will be giving you instruction on how to do this and we will also be giving you a quick lesson on how to accomplish close to the same results on your gas grill which the vast majority of Canadians have in their backyards.

RUB INGREDIENTS:

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon granulated garlic (or garlic powder)

1 tablespoon granulated onion (or onion powder)

1 teaspoon cayenne

MEAT:

2-4 Racks of Pork Back Ribs (buy Canadian Pork)

2-4 tablespoons (as needed) Yellow Mustard (can also use grainy, Dijon etc)

TOOLS:

Fork, cutting board, mixing bowl for rub, knife, tongs

Remove the Chine

Pull off the chine (membrane) on the back of the ribs. Use a fork to lift the membrane from the centre of the rib and go towards the middle. Get your hand in underneath and work to opposite side. Hold onto chine on left side of the rib and pull all the way to the right end. Now repeat with the left side.

Trim the Ribs

There shouldn't be any need for trimming back ribs. For side ribs, trim the skirt off just on the rib side of the knuckle.

Rub the Ribs

First rub a minimal coating of French's yellow mustard on the backside of the rib. Rub a more generous coating of mustard onto the front of the ribs. The mustard allows the rub to adhere to the ribs. If preferred, add some Dijon into the mix. Spoon seasoning onto ribs, spread out and shake excess off. You don't need any on the backside.

Cooking Times & Temperatures

Low and slow, 225°F is ideal but you can go up to 250°F, with higher temperatures your cooking time will be shortened and your ribs will be slightly dryer (almost unnoticeable).

Back ribs at 225° F will take about 3 ½ hours

Side ribs, due to their increased size and fat content, can take up to 5 ½ - 6 hours to cook at 225° F

Checking for Done-Ness

Your ribs will be done when you bend the rib backwards and hear a slight crack. Unfortunately, you can't tell when ribs are done by taking their temperature because you are likely to hit bone and the measured temperature will not be accurate. So, you can only tell by feel and sound