To create a quality, smoked dish that’s more than your usual BBQ fare, you want pork belly ribs or any variation thereof – St Louis ribs, spare ribs – ask your butcher for something local that’s suitable. Ideally, you should aim for a rack of ribs weighing close to 2kg. This will serve four to five people.
Build your fire and stoke the smoker to 130-135C. In the meantime, rub the ribs with the mixture below. Once the temperature has been reached, lay the ribs meat side up and smoke away for about four-five hours. For added flavour, try apple juice or cider instead of water in your pan. Every hour or so, spray the ribs with apple juice, cider vinegar or cider to moisten things up a bit. Once the meat is able to break away from the bones you know you’re there. Cheat test – ribs are ready to come off when they reach around 85C.
Rib Rub
- 50g onion powder (onion granules if not available)
- 50g garlic powder
- 50g garlic granules
- 50g paprika
- 50g chipotle (can use chilli powder if unavailable)
- 50g black pepper
- 50g mustard powder
- 100g soft brown sugar
- 30g Maldon sea salt (more to taste)
Mix all of the spices together, preferably in a shallow tray to ensure an even mix of all ingredients.
The spice rub will keep in a sealed container for up to two weeks.
Apple sauce
- 4 Bramley apples (peeled and cored)
- 200g salted butter
- 200g soft brown sugar
- ½ lemon for juice
Add your cored, peeled and quartered apples to a skillet. Add the butter, brown sugar and a small squeeze of lemon.
Place the skillet on the same side of the grill as the ribs and let it smoke away.
Once the apples soften a bit, they’re done. They taste best when they’ve still got a bit of firmness.
Follow Smokestak on Twitter: @smokestakUK
