Sticky BBQ Ribs with Sweetcorn Elote
Sweet, juicy ribs and charred corn are BBQ classics that are always a crowd pleaser. Cooking the perfect BBQ ribs is about coating them with lots of BBQ rub and sauce so they’re bursting with sweet, smoky flavours and slowly taking them up to temperature so that the meat easily falls off the bone.
You can use your own pre-purchased rub and sauce for this or you can make your own using our recipe below. Corn perfectly compliments the flavours of the ribs, but this sweetcorn elote recipe is really special as it is coated in a creamy sauce and topped with tangy feta and crunchy tortilla chips.
We used the DOT Digital Thermometer to monitor the temperature of the ribs throughout the cook, alerting us when they reached 71°C so we could wrap them and turn up the heat, before setting another alert for 92°C where we unwrapped them for the final stage of the cook and then removed them once they reached 100°C. As always, we also double checked the meat with the Thermapen ONE to ensure they had come to temperature throughout.