These ribs are so damn good and easy to make, after the first lot, you'll be ordering a regular supply of fresh ribs from your local butcher for a weekly rib session. Using the Smokai Smoke Generator allows you to adjust the volume of smoke to your personal taste. If you've only got a gas grill, don't worry - just add a Smokai Smoke Generator and you're ready to start smoking.
Author:
Smokai
Ingredients
4kg Pork Ribs
Rub Ingredients
60g Fine Sea Salt (Non-Iodised)
10g Fresh Ground Black Pepper
60g Soft Brown Sugar
1 Tsp Chilli Powder (optional)
10g Paprika (Use Good Quality)
10g Ground Cumin
10g Ground Coriander
Basting Marinade Ingredients
250ml Apple Juice
60g Soft Brown Sugar
30ml Soy Sauce
50ml Tomato Ketchup
1 Tbsp English Mustard
Directions
Make The Dry Rub
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.
Prepare The Ribs
Carefully remove the sinew from the surface of the ribs and then pat dry with paper towels.
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.
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.
Smoking and Basting
Heat your smoking chamber up to 120°C.
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.
Combine all the basting marinade ingredients in a bowl and stir thoroughly.
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.
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.
We serve our ribs with jacket potatoes and coleslaw.
