1. Trim the membrane from the underside of the ribs and remove any loose fat
2. To remove any moisture pat with a paper towel and sprinkle with salt before liberally adding the spicy rub. Wrap in clingfilm and leave overnight in the fridge.
3. Remove from the fridge, baste with the BBQ sauce and allow to reach room temperature.
4. Use hickory or maple chips during the first 2-3 hours of cooking. Place in your BBQ or smoker and cook very slowly on a low heat of around 100 degrees C for around 5 hours.
5. Baste the ribs with more BBQ sauce every hour and wrap in foil for the final 2 hours. This helps slow down the cooking even further and minimises any drying effect.
6. After 5 hours, stoke your heat source and remove the water pan (if using). Place the ribs on a cooking rack directly above the heat source and sear on both sides for a couple of minutes each to caramelise the sauce coating.
7. Allow to rest for 5 minutes, then cut into individual ribs and serve.
- 2kg pork ribs
- spicy rub (chilli, pepper, smoked paprika, garlic)
- BBQ sauce (homemade or off the shelf
- hickory for a fuller smoker, or maple for a more mellow smoke flavour