BBQ Smoked Pork Ribs Recipe
BBQ ribs are fantastic, properly smoked ribs are always special... These are sweet, smoky, spicy and prove that small-scale smoking for two is perfectly possible.
Servings 2 Servings
Calories 1063kcal
Ingredients
- 500 g Pork Ribs 1lb
- 1 teaspoon Salt
- 1 Sprig Thyme
- 6 Garlic Cloves
For the Dry Rub
- 2 teaspoon Spicy Paprika
- 1 teaspoon Sweet Paprika
- 1 teaspoon Garlic Powder
- 2 teaspoon Dark Brown Sugar
- 2 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Freshly Ground Black Pepper
For the BBQ Glaze
- 1 Small Onion 100g
- 2 Garlic Cloves
- 100 ml Tomato Passata ⅓ Cup + 1 tablespoon
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Puree
- 1 tablespoon Apple Vinegar
- 2 tablespoon Black Treacle or Molasses
- 1 tablespoon Mustard
- ⅛ teaspoon Tabasco Sauce
- Salt (to taste)
- Pepper (to taste)
Instructions
- Remove the membrane on the bone side of the rib. Do this by simply pulling it away from a corner.
- Mix together the ingredients for the dry rub and massage them into the ribs. Place into a freezer bag and set aside overnight to marinate. The following morning, massage the salt into the meat and set aside.
- Fire up your offset smoker, and get the temperature in the main body of the BBQ 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 few handfuls of your chosen chips to the smoker, then place the pork ribs on the grill above the water and allow them 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 by opening and closing the vents and adding more charcoal and smoking chips as required. I add smoking chips every hour.
- After 3 hours, remove the ribs, closing the smoker behind you to keep the temperature up. Wrap the ribs in foil and then return to the smoker for 2 hours.
- 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 stovetop.
- Remove the ribs from the smoker, again closing the lid behind you, then take off the foil and brush with the glaze.
- Return to the smoker for the final hour, glazing once more after 30 minutes. Serve the ribs with the remaining glaze.
Nutrition
Serving: 1 | Calories: 1063kcal | Carbohydrates: 37g | Protein: 56g | Fat: 78g | Saturated Fat: 23g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 1735mg | Fiber: 4g | Sugar: 24g
