Classic Pork Ribs

Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).

Remove the membrane from the back of the ribs- see grill skill on how to remove membrane. Coat the pork ribs (all over) with the Weber Pork Low and Slow Rub.

Brush the cooking grills clean. Once the barbecue has preheated, add the pork ribs, and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.

Remove the ribs from the barbecue and place on 3 layers of aluminium foil, bone side up. Pour approximately 2 tablespoon of apple cider vinegar (From spray bottle) and 2 tablespoons of maple syrup over each rack of ribs and tightly wrap with the foil. Return to the barbecue (bone side up) and continue to cook for 1 to 1 ½ hours, or until the meat is tender when pierced with a toothpick.

Gently unwrap from the foil and collect the drippings from the foil packets. Brush the ribs with the drippings and continue to cook for a final 30 minutes or until the deep red hue returns.

Remove the ribs from the barbecue, tightly wrap again in foil and leave to rest for 30 minutes before slicing and serving. Enjoy!