BBQ spare ribs

A rather productive weekend for cooking this weekend. Well, mostly just the Sunday really. After heading to a local pick-your-own farm with the kids on Saturday I picked up a full rack of pork ribs from their butchers, so Sunday I smoked those and whilst they were sitting on the grill I also found time to make some rosemary salt caramel brownies.

The ribs were fairly simple - Saturday night I trimmed and lightly salted the meat, Sunday morning I rubbed the meat and then cooked for about 5 1/2 hours Sunday afternoon for dinner.

The rub

  • 30 grams light brown sugar
  • 15 grams caster sugar
  • 5 grams smoked paprika
  • 5 grams garlic powder
  • 2 grams onion powder
  • 3 grams ground ginger
  • 2 grams black pepper

It was a full rack of spare ribs, and I threw together one of my standard, quick-n-easy BBQ sauces for the painting at the end.


  1. Trim the ribs and remove the membrane

  2. Salt and apply rub

  3. Setup the BBQ (WSM) for smoking set at 110 degrees (225 farenheit)

  4. Once temperature is stabilised, add the ribs

  5. After 4 hours, check to see how they are looking, depending on the thickness of the meat they might take longer (mine took about 5 hours)

  6. Check the ribs by doing the bend/bounce test (pick up the ribs and bend them a little, if they crack a bit on the top then they are ready)

  7. If using sauce, paint the ribs with the sauce (I quickly painted the ribs with a water/maple-syrup solution prior to applying the sauce, this was just to keep the sauce loose and not to thick anywhere)

  8. Return to the grill for 15 minutes or so

  9. Before getting ready to serve, put them over the direct heat (for this I just remove the middle section of the WSM and stick the grill directly above the coals) meat side down, for a minute, just to crisp up the bark - don't do this for too long as it can easily burn

  10. Slice between the bones and serve up.

rob hinds Shambolically fumbling my way around the kitchen

No comments:

Post a Comment