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Active Fire Time: 2 hours and 30 minutes Total Time: 2 hours and 45 minutes
Nothing compares to the aroma and flavor of a herb-crusted pork rib rack, a dish that transforms simple ingredients into an unforgettable flavor experience. The blend of aromatic herbs like rosemary, thyme, and mint and the citrusy touch of lemon zest infuses the meat with fresh and fragrant notes.
This recipe is a twist on the classic smoked rib recipe. Using the Classic Mode, you'll produce a beautifully golden crust and a crispier exterior while maintaining a tender and juicy texture inside. Best of all, you can achieve these results almost half the time compared to the low and slow cooking method.
This rib rack will take center stage on your table, perfect for gatherings with friends and family, or simply treating yourself during the week. With the added touch of chimichurri, these two elements come together in a fusion of unique and bold flavors.
With every bite, you'll enjoy the perfect balance of rich flavors and a crispy exterior that will have everyone coming back for seconds.
Let’s get your ingredients ready so your H1 can work its magic!
Ingredients
Serves 4+
1 St. Louis-style pork ribs
2 garlic cloves
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch mint leaves
1 tablespoon dried chili flakes
1 lemon zest
fresh ground pepper
salt
olive oil
1 tablespoon honey
sprayer with equal parts water and apple cider vinegar
Supplies:
3 lb hardwood lump charcoal
High-Temperature Gloves
The Smoke Controller
Fruit Wood Chunks (like apple or plum)
Foil
Preparation
Step 1:
Fire up the Keveri H1 in Classic mode at 356°F, according to the instructions in the owner´s manual or the masterclass video. Add one chunk of wood. Wrap the Smoke Controller in foil and place it on the bottom rack.
Step 2:
Take the fresh herbs, lemon zest, salt, and pepper, and place them in a mortar or a food processor. Crush them until you get the desired texture, then add a bit of olive oil to form a paste.
Step 3:
Spread the paste from the previous step all over the rack.
Step 4:
Place the rack of ribs on the middle rack position of the H1 and cook for 1 hour and 15 minutes.
Step 5:
After 1 hour and 15 minutes of cooking, remove the rack from the H1. Place a sheet of foil on a table and lay the ribs with the bone side down. Add 1 tablespoon of honey to the surface and spray a bit of the water and vinegar mixture. Wrap tightly with foil.
Step 6:
Place it back in the H1 with the meat side facing the fire for 1 hour and 30 minutes.
Step 7:
Once time has passed, remove the rack from the H1 and let it rest for 5 to 10 minutes before slicing and enjoying!
Cook's Notes:
By using a deflector or our Smoke Controller, you will keep the ribs and fresh herbs from direct heat and from burning.
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Check the full recipe video here
