- Remove the thin membrane and any excess fat from the back of each rack of ribs. Starting at the thinner end, gently lift the membrane and pull.
- Score the underside of each bone and coat the racks with rib rub, wrapping them in cling film and marinate in the fridge overnight.
- Set up your BBQ for indirect cooking, close the lid and raise the temperature to 130°C; placing water soaked Jim Beam or other wood chips on the hot coals.
- Unwrap the racks and place in the centre of the grill, meat facing downwards. Leave to cook for 45 minutes. Stack three rib racks on top of each other or use a BBQ rib rack holder if using a small grill. Remember to restack the ribs every 20 minutes.
- Flip the racks and cook for a further 45 minutes.
- Remove the racks from the grill and wrap individually in foil, adding 4-5 tbsp of apple juice to each foil parcel before sealing. Continue to indirectly cook for 1 hour, increasing the temperature to 150°C, allowing the apple juice to simmer gently.
- Remove from the foil and follow either methods below for Sticky or Dry Ribs.
- Mix the rib sauce ingredients in a pan, briefly bringing to the boil and leave to simmer for 20 minutes, stirring regularly. Brush a thin layer of the rib sauce over each rack and cook for a further 60 minutes. Brush occasionally with the desired amount of rib sauce throughout.
- Season the racks with further rib rub and cook for a further 60 minutes. Serve the racks “Cadillac Cut” style by slicing the ribs so that the meat clings to the bone on both sides.