Ingredients
2-3 racks of smoked Copperwood Pork ribs
1 large bushel of fresh thyme
30-35 coal briquettes
Dry rub
1 1/2 tbs sugar
2 tbs salt
1 tbs onion powder
2 tsp garlic powder
2 tbs thyme leaves
2 tsp smoked paprika
1 tsp black pepper
Sauce
1 tbs butter
1 large shallot minced
4 tsp sugar
1/2 tsp salt (to taste)
1 1/2 cups Pinot Grigio
Directions
For the rubs
1. Rub seasonings all over the pork ribs. Place the bunch of thyme to soak in the water. Meanwhile, prepare the hot coals for grill in a circle then place thyme in the centre.
2. Place the ribs on the grill top with more fresh thyme and cover with the vents half open.
3. Cook for 10 mins, turning the ribs intermittently.
4. Remove the ribs form the grill and allow to rest.
For the Sauce
1. Melt butter in a saucepan and saute the chopped shallots. Add sugar, salt and thyme and saute.
2. Add the Pinot Grigio and allow the sauce to reduce. Slice the ribs, sauce them and serve.
Prep: 20 min
Cook: 10 min
Serves: 12
