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BBQ Ribs cooked

How To Hot Smoke St Louis or Baby Back Pork Ribs

  • 10 mins
  • medium
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 1 kg St Louis pork ribs (membrane removed)
  • Dry rub home made or store bought
  • 200 ml Barbecue sauce (home made or Salubrious BBQ sauce)
  • Charcoal
  • Hardwood chunks
  • 2 aluminum trays
  • Heavy duty aluminum foil
  • Meat thermometer
  • PORK SPICE RUB
  • 3 tbsp. Muscavado sugar
  • 2 tbsp. sea salt
  • 1 tbsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. chilli flakes
  • Freshly ground black pepper
  • J Baker's BBQ Sauce
  • 240 ml x tomato ketchup
  • 40 ml x brown sauce
  • 80 ml x pomegranate molasses
  • 50 ml honey
  • 10 x drops Tabasco sauce
  • 20 ml Worcester sauce
  • 25 ml x apple cider vinegar
  • 125 ml x apple cider or fresh apple juice
  • 40 g x teaspoons English mustard
  • 10 g x smoked sea salt flakes
  • 5 g x smoked paprika (optional for a extra Smokey flavour)
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Introduction

A charcoal kettle grill (BBQ) needs to be heated until the coals are covered with a layer of ash (approx.30 minutes). Using a chimney starter to fire the coals up works really well, creating a good even heat source before placing onto the grill. This method can be used with spare ribs or baby back ribs. Spare ribs will take about 4 to 5 hours depending on your grill. Baby back ribs will take between 3 to 4 hours to cook.

Method

  1. To begin its important the membrane has been removed from the ribs
  2. To remove the membrane take a blunt knife, a butter or table knife will work, and slip it under the membrane along the end bone then move the knife around a little to loosen the membrane so you can get a good grip on it. The membrane is a slippery skin, so grab it with a paper towel and you shouldn't have any trouble lifting it right off
  3. A hour before smoking the ribs, apply a generous layer of rub all over the ribs, fully coating on all sides
  4. Prepare the grill for indirect cooking over low heat (about 120°c / 250°f).
  5. Once the coals are burning white hot, add a couple of pieces of hardwood to the fire. I like to use hickory wood for this smoke
  6. Place a disposable aluminium tray ½ full of water on one side of the grill & another directly over the burning coals ½ full of water
  7. Lay the ribs over indirect low heat, with the lid closed, for 4 hours adding a little more charcoal after the first couple of hours to keep the temperature constant
  8. When the ribs are cooked through, they should have a final internal temperature of around 80°c / 185°f
  9. Remove the ribs from the grill, brush them on both sides with some of the barbecue sauce, wrap them in aluminium foil, and continue cooking the ribs until the meat has shrunk back about ½ inch from the ends of the rib bones and the meat is tender enough to tear with your fingers, this should take approximately 1 more hour.
  10. Leave to rest for 20 minutes and then serve with the remaining BBQ sauce, slaw & buttered corn.

For the Pork Rub

  1. Simply mix all the ingredients together in a large bowl & store up for to 3 days

For J Baker's BBQ Sauce

This sauce works well as a marinade, a finishing glaze and as a relish, perfect for your BBQ.

  1. Place all ingredients into a heavy based saucepan
  2. Bring to a gentle simmer stirring constantly
  3. Cook on a low gas for 30 minutes stirring frequently
  4. When rich & glossy leave to cool before placing in jars
  5. This sauce can be kept up to one month in your fridge

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