Smoked Kurobuta Pork Ribs or Prime Beef Brisket

Ingredients

• 12 racks Kurobuta pork ribs OR 2.5kg Prime-grade Angus brisket
• 2For the dry rub: 2 tablespoons finely ground espresso, 2 tablespoons ancho chili powder, 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 tablespoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
• 3Hickory wood chunks
• 4Applewood wood chunks
• 5For the bourbon-peach BBQ glaze: 2 ripe peaches (peeled and diced), 120ml bourbon, 3 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika
• 6Pickled ramps (or pickled spring onions)
• 7For cornbread pudding: 200g cornbread (crumbled), 3 eggs, 240ml whole milk, 120ml double cream, 2 tablespoons honey, 60g butter, salt to taste

Instructions

1. 1Combine all dry rub ingredients. Rub generously all over the meat. Wrap tightly and refrigerate overnight.
2. 2Remove meat from fridge 1 hour before smoking. Prepare your smoker with hickory and applewood chunks, aiming for a steady 107–120°C (225–250°F).
3. 3For ribs: smoke for 3 hours unwrapped, then wrap tightly in foil with a splash of apple juice and smoke a further 2 hours. Unwrap and smoke 30–45 minutes more for the bark to set.
4. 4For brisket: smoke fat-side up for 6–8 hours until an internal temperature of 74°C (165°F) is reached, then wrap in butcher paper. Continue smoking until the internal temperature reaches 93–96°C (200–205°F), about 4–6 more hours.
5. 5Meanwhile, make the glaze: combine bourbon, peaches, brown sugar, vinegar, Worcestershire, and paprika in a saucepan. Simmer 20–25 minutes, mashing peaches, until thick. Strain for a smooth glaze.
6. 6In the final 30 minutes, brush the meat generously with bourbon-peach glaze every 10 minutes.
7. 7Rest the brisket for at least 1 hour wrapped in foil and a towel before slicing against the grain. Rest ribs for 15 minutes.
8. 8For cornbread pudding: whisk eggs, milk, cream, and honey. Pour over crumbled cornbread in a buttered dish. Dot with butter and bake at 175°C (350°F) for 35–40 minutes until set and golden.
9. 9Serve the meat with pickled ramps and a generous portion of cornbread pudding.