A couple of blokes who stuck a pig... bit of a story here would be good aye mate.
Recipe by Smokai
| INGREDIENTS
| BASTING MARINADE
|
Combine salt, brown sugar, black pepper, chili powder, paprika, and cumin in a bowl to make the a dry rub. Rub the mixture into the ribs on all sides. Cover well and refrigerate for at least two hours prior to cooking preferably overnight.
Hot Smoke rids at 120 deg C for 1 hour then:
Combine all the basting marinade ingredients in a bowl. Generously paint the ribs with the marinade every 30 or so minutes for three to four 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. Serve with Jacked potatoes and salad.