BBQ Smoked Ribs

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Worth the effort...? Hell yeah

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Serves 4

6 hours

Ingredients

Baby Back Ribs 2 racks

Mustard to coat ribs

Butter 75g

Apple Juice 100ml

Sugar 25g

Apple Cider Vinegar 1 tbsp

Smoking Wood Chips Oak, cherry or apple

Spice Rub

Onion Powder 2 tbsp

Garlic Powder 2 tbsp

Paprika 2 tbsp

Pepper 2 tbsp

Salt 2 tbsp

Cayenne Pepper 2 tsp

Soft Brown Sugar 10 tbsp

BBQ Sauce

Ketchup 50g

Soft Brown Sugar 30g

Cider Vinegar 25ml

Whiskey 25ml

Orange 1/2, juice of

Garlic Powder 1/2 tsp

Worcestershire Sauce 1 tsp

Tabasco (optional to taste)

Method

1. Combine all the rub ingredients in a bowl

2. Spread a thin layer of mustard on both sides of the ribs and then cover in a thick coating of the spice rub, gently patting it in so that it sticks.

3. Meanwhile wrap a handful of smoking chips in tin foil and pierce several holes in the top allowing smoke to escape.

4. On a multi-burner gas burner heat on side up to full temperature, leaving the other side off.

5. Place the wood chip package on the hot side, along with a tray of water. The water will maintain moisture whilst cooking.

6. Once the chips are smoking, place the ribs on the cool side and close the lid.

7. Cook the ribs at 125°C for 3 hours, replenishing the wood chips and water when necessary.

8. To make the bbq sauce combine the ingredients in a pan and bring to the boil. Turn off the heat and let it cool to room temperature before bottling and putting in the fridge.

9. As the ribs approach the 3 hour mark, melt the butter in a pan. Add the apple juice, sugar and cider vinegar, stirring to combine.

10. When the rub is set on the ribs, remove them from the heat. Lay out two sheets of foil and place the ribs onto them. Drizzle half the butter mixture over each rack then seal the foil around them.

11. Place them back on the cool side of bbq t 125°C for 2 hours.

12. Unwrap the ribs and and glaze both sides with the BBQ sauce. Place back on the cool side of the BBQ face up.

13. Cook for a further 30 minutes basting with the BBQ sauce every 10 minutes.

14. Take off the heat, and rest for 10 minutes.

15. Slice into individual ribs, eat and enjoy!