These Salt & Pepper Ribs celebrate the power of simplicity—just a sprinkling of coarse salt and cracked pepper, and nothing more required. This rustic approach, also known in Texan pit stops as the “dalmatian rub,” showcases the pork’s natural richness beneath a lustrous, caramelized bark. It’s a recipe that’s all about timing and technique, not fuss. Whether you’re smoking low and slow to attract the bark flavor or oven-roasting for fuss-free convenience, the magic is in letting the meat speak for itself. Juicy ribs. Bold crust. Zero regrets.
AuthoradminTrim: Remove hard surface fat and any silver skin; leave a thin fat layer.
Season: Mix salt, pepper and garlic (if using). Coat ribs generously on all sides. Rest at room temp 30 mins.
Smoke: Preheat smoker to 110–120°C with oak or cherry. Place ribs bone‑side down.
Spritz (optional): Light water spritz every 60–90 mins until colour sets and bark forms.
Wrap (optional): At around 75°C internal, wrap in butcher paper to help through the stall while keeping bark.
Finish: Cook until 95–98°C and probe‑tender (skewer slides in like warm butter).
Rest: Vent 5 mins, then rest wrapped for 1–2 hrs before slicing between bones.
Rest for 1-2 hours after cooking
Serve with pickles, slaw and crusty GF rolls. If you foil‑wrap, use minimal liquid (2–4 tbsp) and re‑set bark unwrapped for 10–20 mins at the end.
6 servings
