BBQ Smoked Ribs

BBQ Smoked Ribs

 

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Ingredients

• 350g ribs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp black pepper
• 1 bay leaf
• half a bottle of beer

Method

1. You don’t necessarily need a smoker to make these as there are two methods, one for the smoker and one for the oven.
2. My ribs weighed about 350g. Mix together a teaspoon of smoked paprika, one of garlic powder, one of mustard powder and one of black pepper, and add some crushed bay leaf. Rub this mix all over the ribs, whether you are putting them into the oven or the smoker.
3. For the oven method put them in a tray, pour in half a bottle of beer and cook for 2½ hours at 165C covered with foil. For the smoker method bring the smoker up to about 240F and smoke for 4 hours, keeping the temperature between 210F and 240F. For me this involves lots of faffing, opening and closing of vents and messing around with probe thermometers.
4. I added an overly large handful of apple wood chips at the same time as the meat went in, and a few more half way through just for good measure, the aim being to smoke the hell out of them. This resulted in a pretty smoky rib; soft, sweet, delicious. Just all-round delicious.

3.2.1275

Ingredients
350g ribs
1 tsp paprika
1 tsp garlic powder
1 tsp mustard powder
1 tsp black pepper
1 bay leaf
half a bottle of beer

Method
You don’t necessarily need a smoker to make these as there are two methods, one for the smoker and one for the oven.
My ribs weighed about 350g. Mix together a teaspoon of smoked paprika, one of garlic powder, one of mustard powder and one of black pepper, and add some crushed bay leaf. Rub this mix all over the ribs, whether you are putting them into the oven or the smoker.
For the oven method put them in a tray, pour in half a bottle of beer and cook for 2½ hours at 165C covered with foil. For the smoker method bring the smoker up to about 240F and smoke for 4 hours, keeping the temperature between 210F and 240F. For me this involves lots of faffing, opening and closing of vents and messing around with probe thermometers.
I added an overly large handful of apple wood chips at the same time as the meat went in, and a few more half way through just for good measure, the aim being to smoke the hell out of them. This resulted in a pretty smoky rib; soft, sweet, delicious. Just all-round delicious.