Pork Back Ribs - Taster Plate Recipe
Freshly prepared and smoked in-house daily, Montana's is your home for authentic BBQ ribs. Coated in Montana's signature rib rub, slow smoked over hickory chips and then fire grilled to order. Hungry yet? Served with freshly baked cornbread, choice of side and your choice of in-house baked beans or coleslaw.
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Ingredients
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Ribs & Seasoning
Smoking & Glaze
Sides & Garnish (choose in-house baked beans or coleslaw; plus cornbread and side)
Method
Ribs & Seasoning
Prepare ribs
Remove membrane from the bone side of each rib rack: slide a spoon handle under the membrane at one end, loosen, grab with a paper towel and pull it off. Trim any excess fat or loose bits so the rub adheres evenly.
Apply binder and rub
Pat ribs dry with paper towels. Brush both sides lightly with yellow mustard (this acts as a binder but will not add a mustard flavor). Combine kosher salt and black pepper with 4 tbs rib rub and sprinkle evenly over both sides of both racks, pressing gently so the rub adheres. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours to hydrate the rub.
If refrigerating, remove ribs and allow to come to room temperature for 30 minutes before smoking.
Smoking & Glaze
Prepare smoker
Preheat smoker to a steady 110–120°C (225°F). If using a charcoal/gas grill, set up for indirect cooking with a drip pan and place a foil tray with 120 ml apple juice in the pan to add moisture. Drain soaked hickory chips and place them in a smoker box or directly over coals (as appropriate). Aim for a mild hickory smoke and maintain consistent temp.
Smoke ribs (low and slow)
Place ribs bone-side down on the smoker grates away from direct heat. Smoke for 2.5–3 hours, maintaining 110–120°C (225°F). Every 45–60 minutes, spritz the ribs lightly with apple cider vinegar or apple juice to keep them moist and help form bark.
Wrap (Texas crutch) and continue
After 2.5–3 hours, check for a light mahogany color and good bark. Lay each rack on a large piece of heavy-duty foil, sprinkle 1 tbs brown sugar over the meat side, add a knob of butter (15 g per rack) and 30–60 ml apple juice to the foil, then seal tightly. Return wrapped ribs to the smoker and continue cooking for another 1.5–2 hours until the internal temp reaches about 90–95°C (195–203°F) and the meat is tender (bone will pull back and jiggle slightly).
Finish on direct heat and glaze
Carefully unwrap the ribs and discard the foil juices or reserve for sauce. Preheat a grill or raise smoker temp to 180–200°C (350–400°F) or prepare a hot zone on the grill for direct finishing. Brush the meat side of each rack generously with Montana-style BBQ sauce, return ribs meat-side down over indirect-to-direct heat for 3–5 minutes to set the glaze, then flip and glaze top side and cook an additional 2–3 minutes until sauce is tacky and slightly caramelized. Watch closely to avoid flare-ups.
Remove ribs and let rest uncovered for 10 minutes to let glaze set and juices redistribute.
Sides & Garnish (assembly to serve)
Portion cornbread
Warm or toast two pieces of freshly baked cornbread for 3–5 minutes at 180°C (350°F) or on a hot griddle until lightly crisp on the outside and warm through.
Plate the taster
Cut each rack into 3–4 bone portions to create a taster plate (total 6–8 small portions). Arrange 3–4 bone portions on the plate with two pieces of cornbread, one portion of the chosen side, and a ramekin with either warmed baked beans or coleslaw. Spoon an extra 1–2 tbs BBQ sauce over the ribs if desired.