Smoked BBQ Ribs are a real treat, they are undoubtedly a question in time but it is well worth it! These have a sweet and spicy bark and perfect juicy flesh permeated with a glorious smokey flavour.
Low and Slow Smoked BBQ Ribs.
Like so many of my meaty BBQ recipes, this one has an overnight marinade is a dry rub. It is a very similar rub to the one used in these oven roasted bbq ribs.
They are then smoked for 5 hours before getting a final hour basted a couple of times with a bbq sauce.
Yes, that is a long time, but we are talking at a very low temperature here. We aim to keep our smoker somewhere between 100-110°C or 210-225°F.
In the main, it is downtime, and you can get on with your day.
Just checking in occasionally to ensure that the temperature is staying steady. In fact, the less you do to them the better, just leave em well alone.
How to Smoke Ribs.
Given that you are here I am going to assume you have a smoker. There are many different types of smoker, mine is a charcoal smoker.
The sort that looks like a barrel with a smaller barrel on the side.
The most important part of this process is learning the foibles of your particular smoker and how to control its temperature.
The only way to do this is practice, fortunately, the food this results in is as tasty as a tasty thing.
I favour a 6-hour, 3 phase cooking process for ribs and the best ribs are ones with a relatively uniform thickness. Removing the membrane helps get more smokey flavour into the meat.
- Stage 1: The Smoking… This is 3 hours long and all about getting that smokey flavour into the meat. This is where your smoke chips are added.
- Stage 2: Tenderising… Wrapping the meat in foil and cooking for a couple of hours helps break down all the chewy stuff.
- Stage 3: A bit more flavour. I use the last hour to add a little bit of a bbq glaze. It primarily adds a little sweetness. You can add more wood chips here if you want.
How to Choose Wood Chips for Smoking Ribs.
I ordered some whisky barrel chips for these smoked ribs but there are a host of options available.
Depending on where you are in the world will define what you can lay your hands on. They will all subtly change the flavour of your dish.
Apple, cherry and walnut are three of my favourites but Hickory and even oak are good and very popular.
The web appears to be divided on the soaking of chips before adding them to your smoker. I have tried both ways and cannot taste a difference, so I skip that process.
And if you are hankering after something else, then try smoking my Italian Sausages. A couple of hours on the smoker at stage 1 and they are insanely good!
- 500 g Pork Ribs
- 1 Tsp Salt
- Sprig of Thyme
- 6 Garlic Cloves
For the Dry Rub
- 2 Tsp Hot Hungarian Paprika
- 1 Tsp Sweet Hungarian Paprika
- 1 Tsp Garlic Powder
- 2 Tsp Dark Brown Sugar
- 2 Tsp Dried Oregano
- 1 Tsp Ground Cumin
- 1 Tsp Freshly Ground Black Pepper
For the BBQ Glaze
- 100 g Onion
- 2 Garlic Cloves
- 100 ml Tomato Passata
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Puree
- 1 Tbsp Apple Vinegar
- 2 Tbsp Black Treacle or Molasses
- 1 Tbsp Mustard
- 1/8 Tsp Tabasco Sauce
- Salt and Pepper to season
- Begin by removing the membrane on the bone side of the rib joint. Do this by simply pulling it away from a corner, if you are lucky it will come off in one piece!
- Now mix together the ingredients for the dry rub and massage them into the ribs and set aside over night to marinade.
- The following morning massage in the salt and set aside.
- Fire up your smoker, or charcoal grill and get the temperature up to 100-110°C, 210-225°F.
- Place a baking tray full of water under the grill where you are going to place your ribs.
- Add a good sprig of thyme and the garlic cloves to the water.
- Add a couple of handfuls of your chosen chips to the smoker.
- Place the pork ribs on the grill above the water and allow to smoke for 3 hours.
- You really want to leave the ribs alone during this period, all you need to do is manage the temperature.
- You want to keep the temperature constant, using the vents to control.
- After 3 hours remove the ribs closing the smoker behind you to keep the temperature.
- Wrap the ribs in foil and then return to the smoker for 2 hours.
- Again leave the ribs alone.
- About 20 minutes before the 2 hours are up place all of the ingredients for the glaze in a blender and blitz to a smooth paste.
- Reduce this glaze by half on the stove.
- After 2 hours we are going to lightly glaze our ribs.
- Remove form the smoker again closing the lid or door.
- Remove the ribs from the foil and brush with the foil.
- Return to the smoker for the final hour glazing once more after 30 minutes.
- Serve the ribs with the remaining sauce.
BBQ ribs are fantastic, properly smoked BBQ ribs are way beyond insane... These are sweet, smokey, spicy and prove that small scale smoking for two is perfectly possible.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 531 Total Fat: 39g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 131mg Sodium: 868mg Carbohydrates: 19g Fiber: 2g Sugar: 12g Protein: 28g