Blueberry BBQ sauce i figured was great for what i was trying to do. Who the hell wouldn't want to try that. Make sure you try when Blueberries aren't $4000 a punnet.
I didn't use any smoke because.......well.....it would taste like crap. Which revealed something i read up on lately but never tried to figure out. I still got a 'smoke ring', I didn't use lump wood charcoal i used heatbeads so there was absolutely no wood used. Hence proving it is more to do with spices, herbs and moisture. I don't expect you to believe me, the 'smoke ring' is a much desired piece of bbq lore and i don't mean to topple that lore.
I used the snake method on one of my webers 'betty hill' for heat and a 2-2-1 method for rib doneness. For those of you new to my blog please read my BBQ hacks and tips post for what exactly the snake method is. To explain the 2-2-1 method it is a variant of the 3-2-1 method. 2 hours in smoke, 2 hours in wrap with wrap mix and 1 hour unwrapped in sauce. All at optimal smoking temps of 107c (225f) to 135c (275f).
So once you have got your head around the fact that i said 'dessert' and not 'desert' please read ahead.
FOR THE RUB
2 Tablespoons of Allspice ground
2 Tablespoons of Brown Sugar
1 Tablespoon of Onion Powder
1 Tablespoon of Salt
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Teaspoon Thyme
FOR THE WRAP MIX
2 Tablespoons of Butter
1 drop of Vanilla Essence
1 Teaspoon of Cinnamon
1/4 cup Apple & Blackcurrant Juice
FOR THE SPRAY
Apple and Blackcurrant Juice
FOR THE BLUEBERRY BBQ SAUCE
1 Punnet Blueberries
1/4 cup Brown Sugar
1/2 Cup Pomegranate Balsamic Vinegar (Or regular)
1/2 Cup Red Wine Vinegar
1 Teaspoon minced garlic
half 1 onion diced
half 1 dark beer (i had no choice but tooheys old, yuck)
1/2 Tablepoon ground coriander
1/2 Tablespoon ground cumin
1/2 Tablespoon ground coffee
1 Teaspoon Chilli powder
FOR THE MEAT
1 X Slab pork spare ribs
STEP 1. PREP AND RUB RIBS
Combine all rub ingredients in a bowl. Trim ribs of back membrane, large flap on the back and loose fat. Rub all over with rub, wrap in Glad Wrap and refrigerate overnight or more than 4 hours.
STEP 2. START A COOKIN' AND START A SAUCE COOKIN'
Bring BBQ up to 107c (225f) and arrange for indirect cooking. Remove ribs from glad wrap and place on the BBQ. 1 hour in, spray with the juice.
At the first spray mark start making your sauce. Place all ingredients in a saucepan and cook at medium low for about 1.5 hours until it is a thick mush. Pull from the heat and leave to cool. Once cooled down put in a food processor with 1/2 a cup of juice and blend well but don't go crazy or it will just be liquid. You want some body in the sauce.
STEP 3. WRAP MIX and WRAPPING
At the 2 hour mark place the Wrap mix ingredients into a teeny weeny saucepan and and heat until the butter has melted. Pull the ribs and place in a sheet of foil. Pour the wrap mix over, wrap tightly and place back on the bbq
STEP 4. THE UNWRAPPENING AND SAUCING.
After 2 hours in the foil carefully remove the ribs and place back on the bbq. Brush with the Blueberry Sauce once when you first put them back in and once again half an hour later.
STEP 5. FINISH
Half an hour after your second sauce application pull the ribs off, pair with your favourite side and enjoy the sweetness.