Smoky, spicy pork ribs are always a crowd-pleaser. McCormick’s Cajun Blackened Seasoning is an all-in-one flavour booster that delivers deep complexity and a bold kick for heat lovers. If you don’t have access to a BBQ with a lid, these ribs can be perfectly finished in the oven - see our notes for best results. Click here to discover the range of recipes Sam & Shauna AKA @samandshaunaofficial and @hangfirebbq have created using Schwartz’s Blackened Cajun Seasoning.
Ingredients
Procedure
- Begin preparing your ribs by patting your ribs dry with a paper towel. Remove the membrane from the bone side of your ribs. Do this by sliding a butter knife under the third rib until the membrane lifts. Using a paper towel, pull the membrane off completely.
- Apply the French’s Mustard all over the front and back of the ribs then dust generously all over with the Schwartz Blackened Cajun Seasoning.
- Preheat your kettle BBQ for 150°c and set your grill up to cook indirectly. Add a few handfuls of soaked wood chips or 2 wood chunks if you’d like at this stage, cherry wood works really well with pork. Add the ribs to cook indirectly until the internal temperature of the meat reaches 80°c/176°F internal (about 2 hours). Making sure you cook the ribs bone side down, meaty side facing up.
- Once they reach that temperature, it’s time to wrap them to make them extra tender plus it speeds up the cooking process. Lay out a large sheet of foil, we use double layer to make sure the bones don’t poke holes in the foil. Add the cubes of butter to the centre, sprinkle over the brown sugar and apple juice then place the ribs, bone side down this time, on top of the butter, sugar and apple juice. Fold up the sides of the foil. Seal into a tight parcel, and return to your smoker for another hour. Making sure you place them bone side up, meaty side down.
- After this time, remove the ribs from the smoker, open the foil packet, with care a there will be a lot of hot steam. Carefully, flip the ribs over with tongs in the foil packet and you’ll see them glisten with the lovely buttery sauce.
- Return to the smoker for another hour. Glaze with the BBQ sauce 30 mins before the end of the cook. Using an instant read thermometer, your ribs are done when they have reached temperature of 94°c
CHEF’s TIP
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If using an oven, follow the above steps and preheat to 160°c /140°c fan/gas 3. Do make sure you cook the ribs on a wire rack with a roasting tin or baking sheet underneath to catch the fat.
- Recipe type: Find Your Flavour
- Prep time: 30
- Total time: 180
