The Basque kitchen is all about simplicity and bold flavors from the sea. This grilled turbot, cooked directly over glowing embers, pairs beautifully with fresh, zesty sumac onion. Serve it with rustic grilled bread for a Mediterranean-inspired meal that’s both elegant and comforting – perfect for a fall BBQ.
Ingredients:
- 1–2 St. Louis cut pork ribs
- 2 dl Allround Rub (see below)
- 1–2 dl Mustard Gold Sauce (see below)
- 100 g butter
Allround Rub:
- 6 tbsp coarse salt
- 3 tbsp raw sugar
- 3 tbsp smoked or sweet paprika
- 1 ½ tbsp paprika
- 1 tbsp ginger powder
- 2 tbsp vegetable broth powder
- 4 ½ tsp garlic powder 4
- ½ tsp Coleman’s mustard powder
- 4 ½ tsp ground cumin
- 1 tbsp cayenne pepper
- 1 tbsp coarsely ground black pepper
Mustard Gold Sauce: - 1 dl light syrup
- 1 dl apple cider vinegar
- 1 dl American yellow mustard
- ½ tsp fine salt
- 1–2 tsp red chili flakes
Instructions:
- Trim ribs for a neat shape if necessary.
- Rub generously with Allround Rub.
- Place in smoker at 120–125°C.
- After 3–4 hours, check color and internal temp (about 75°C).
- On butcher paper, spread Mustard Gold Sauce, add butter slices, then ribs meat-side down. Wrap tightly.
- Return to smoker for 30–45 minutes until 85–88°C.
- Rest wrapped ribs for 30 minutes in a cooler or oven at 65°C.
- Brush with more Mustard Gold Sauce, slice, and serve with extra sauce.
Mustard Gold Sauce:
Combine ingredients in saucepan, bring to a boil, simmer 5 minutes uncovered. Cool before use.