Ever tried following BBQ recipes, only to find that the recipes are in “American English”, or contain difficult-to-find ingredients which can’t easily be bought in the UK?
We are here to help!
UK BBQ Recipes contains recipes, advice, tips and information for BBQers in the United Kingdom. Our goal is to simplify and demystify BBQ and Kamado cooking for UK BBQers, setting out the very best BBQ recipes and techniques in a clear and practical way, using tools and ingredients which are available for sale in the UK!
Kamado Grills are great for maintaining a low and slow cook at temperatures of between 95-120C (= 200-250F) for smoking. Using indirect cooking on a Kamado-style grill (such as a Big Green Egg, Kamado Joe or Quinta Kamado), it’s possible to make tender, perfectly cooked baby back ribs. However this recipe for BBQ Baby Back Pork Ribs can also be cooked well on a Weber or other traditional style kettle barbecue using an indirect heat setting.
First Step: Remove the membrane from the bone side of the baby back ribs. You may find that if you bought the ribs from a UK supermarket, the membrane has already been removed.
Fresh baby back ribs, with Dijon mustard at the ready
If you are struggling to remove the membrane, this paper towel method is the best:
Second Step: Spread a thin layer of Dijon mustard on both sides of the ribs.
Baby back ribs covered in Dijon Mustard, ready for Rub to be applied
BBQ Baby Back Pork Ribs prepared with World’s Best BBQ Rub!
Fourth Step: Get the grill heating to around 120C (= 250F). We like to use this electric charcoal starter to get things going quickly. When the lump charcoal begins to turn grey, remove the starter, and build the charcoal into a “volcano” shape, so that air can flow through the middle without obstruction. Add a few wood chips of your choice (apple wood chips work well).
Getting the fire started using an electric charcoal starter
Fifth Step: Put on your indirect heat deflector or place setting. This is crucial as the aim is to smoke the ribs, not sear them or grill them directly. Don’t forget to also put the grill on!
Sixth Step: Once the temperature is stable at between 115C (= 240F) and 125C (= 260F), put the ribs on the grill for two hours, uncovered. Spritz at regular 30 minute intervals with a mix of 3 parts apple juice to 1 part apple cider vinegar (or white wine vinegar).
Seventh Step: Wrap the ribs in foil, and before closing up the foil “packet” you have created, add a tablespoon or so of unsalted butter, a teaspoon or two of honey, and 50ml apple juice on top of the ribs. Put back on the grill (still at 115-125C = 240-260C) for one hour.
Eighth Step: Close all the vents on your grill completely. Take the ribs out of the foil packets, carefully disposing of any excess hot liquid. Cover the ribs in your favourite BBQ sauce. Place the ribs back on the grill for thirty minutes. The grill will cool down over time, but the ribs will use this time to rest properly and to make the BBQ sauce tacky, sticky and shiny.
BBQ Baby Back Pork Ribs ready to eat – finger lickin’ good!
Having a great BBQ rub in your cupboard is an absolute essential for top notch BBQ cooking. This recipe is specifically tailored to provide the best BBQ rub for pork ribs and other pork cuts. It can also be used with other red meats, and even chicken, with great results!
Fortunately, making your own BBQ rub is simple and takes 5 minutes maximum. Make it in bulk, store it in a dry container (we use Ziploc bags for everything), and it will keep indefinitely.
Our (humble) view is that with this simple mix, we’ve nailed the Best BBQ Rub in the World, specifically for pork ribs and other pork cuts!
Simply mix the following in a large bowl:
1 cup brown sugar;
2 tablespoons of each of the following:
cayenne pepper; and
… and that’s it!
Easy to buy, easy to make, easy to store. Make it in bulk and use again and again!
How to Use
To use on your pork or ribs, first simply rub a layer of Dijon mustard into the meat (this helps the BBQ Rub stick, and doesn’t leave a strong taste after the meat is cooked), then sprinkle this BBQ Rub over the meat generously, and rub in!
Both sides covered in Dijon mustard, BBQ Rub ready to be applied…