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BBQ Smoked Ribs Recipe Recipe

BBQ ribs are fantastic, properly smoked ribs are way beyond insane... These are sweet, smokey, spicy and prove that small scale smoking for two is perfectly possible.

Ingredients

500 g (1 lb) Pork Ribs

1 Tsp Salt

Sprig of Thyme

6 Garlic Cloves

2 Tsp Spicy Paprika

1 Tsp Sweet Paprika

1 Tsp Garlic Powder

2 Tsp Dark Brown Sugar

2 Tsp Dried Oregano

1 Tsp Ground Cumin

1 Tsp Freshly Ground Black Pepper

100 g (3.5 oz) Onion

2 Garlic Cloves

100 ml (3.5 fl oz) Tomato Passata

1 Tbsp Worcestershire Sauce

1 Tbsp Tomato Puree

1 Tbsp Apple Vinegar

2 Tbsp Black Treacle or Molasses

1 Tbsp Mustard

1/8 Tsp Tabasco Sauce

Salt and Pepper to season

Method

1

Remove the membrane on the bone side of the rib, do this by simply pulling it away from a corner.

2

Mix together the ingredients for the dry rub and massage them into the ribs

3

Place into a freezer bag and set aside overnight to marinate.

4

The following morning massage in the salt and set aside.

5

Fire up your smoker, or charcoal grill and get the temperature up to 100-110°C, 210-225°F.

6

Place a baking tray full of water under the grill where you are going to place your ribs.

7

Add a good sprig of thyme and the garlic cloves to the water.

8

Add a couple of handfuls of your chosen chips to the smoker.

9

Place the pork ribs on the grill above the water and allow to smoke for 3 hours.

10

You really want to leave the ribs alone during this period, all you need to do is manage the temperature by opening and closing the vents.

11

After 3 hours remove the ribs closing the smoker behind you to keep the temperature up.

12

Wrap the ribs in foil and then return to the smoker for 2 hours.

13

About 20 minutes before the 2 hours up, place all of the ingredients for the glaze in a blender and blitz to a smooth paste.

14

Reduce this glaze by half on the stovetop.

15

Remove the ribs from the smoker, again closing the lid behind you.

16

Remove the ribs from the foil and brush with the glaze.

17

Return to the smoker for the final hour glazing once more after 30 minutes.

18

Serve the ribs with the remaining glaze.

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