Directions

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1. Combine salt, brown sugar, black pepper, chilli powder, paprika, cumin, coriander in a bowl and mix thoroughly.  Once all ingredients are mixed well, set the bowl aside.  

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1. Carefully remove the sinew from the surface of the ribs and then pat dry with paper towels. 

2. Generously rub the mixture into the ribs on all sides covering well.   Place the ribs in the refrigerate for at least two hours, but ideally overnight.

3. Remove the ribs from the fridge and place in the smoker for between 1-2 hours to bring up to the ambient temperature of the smoker.

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1. Heat your smoking chamber up to 120°C.

2. Bring your smoking chamber up tp 120 °C, light your Smokai Smoke Generator, and smoke the ribs for 1 hour during which time you can make the basting marinade.

3. Combine all the basting marinade ingredients in a bowl and stir thoroughly. 

4. After the first hour smoking, generously mop (cover) the ribs with the marinade every 30 or so minutes while smoking the ribs for a further 3-4 hours.

5. After 3-4 hours, the ribs should have shrunk back from the bone and be mouth-wateringly tender. Finally coat ribs with one more basting of marinade 10 minutes before removing from the smoker.

6. We serve our ribs with jacket potatoes and coleslaw.