BLACK JACK BBQ SAUCE RECIPES

Steps:

• This recipe is ideal for Weber Qs and Weber Family Qs. Set up your barbecue for indirect cooking with a convection tray and trivet (please refer to your handbook for further instructions).
• Mix all of the rub ingredients together in a bowl. Coat and rub both sides of the pork with the spices. Cover and refrigerate the pork for 30 minutes.
• Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.
• Preheat the barbecue on the lowest setting. If using a Weber Q, turn the control burner on low. If using a Family Q, turn the large burner off and the small burner on low.
• Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.
• After 3 hours, place the pork in a large drip pan, pour the apple cider vinegar on top, and cover tightly with aluminium foil. Cook for a further 1½ hours.
• Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.
• After 30 minutes of the resting period, prepare the barbecue sauce.
• Place the butter in a saucepan and cook over low heat on the stove top. Once the butter is melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked, add all the remaining sauce ingredients. Cook for a further 10 minutes over high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.
• Using two forks, break the meat into small- and medium-sized pieces. The meat should be falling apart tender, and break into a string-like consistency easily.
• Mix 100ml of the barbecue sauce through the pulled pork.

Steps:

• Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
• Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).
• Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
• In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
• After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
• The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.