Ingredients
Ribs
Pork spare ribs, membrane removedHalf rack ~400 g
Dry rub
Brown sugar40 g
Smoked paprika20 g
Garlic powder10 g
Onion powder10 g
Ground cumin5 g
Cayenne pepper3 g
Sea salt15 g
Cracked black pepper10 g
BBQ sauce
Tomato ketchup150 ml
Apple cider vinegar40 ml
Brown sugar40 g
Worcestershire sauce25 ml
Smoked paprika2 tsp
Liquid smoke8 ml
Garlic powder1 tsp
Smoking
Hickory or manuka wood chips, soakedhandful
Method
- 11. Remove membrane from the underside of ribs; apply dry rub generously on all surfaces; wrap and refrigerate overnight.
- 22. Set smoker or kettle grill to 110–120 °C using indirect heat; add soaked wood chips for smoke.
- 33. Smoke ribs uncovered for 3 hr; wrap tightly in butcher's paper or foil with a splash of apple juice and smoke for a further 1.5 hr.
- 44. Unwrap and probe — target 88–93 °C internal; if not reached, continue for 30 min increments.
- 55. Brush liberally with BBQ sauce; finish on a medium-high grill or under salamander for 5–8 min to caramelise the glaze.
- 66. Rest 5 min; cut into individual ribs or serve as a half rack on a wooden board.
- 77. Serve additional BBQ sauce in a ramekin; garnish with pickled slaw or coleslaw.
Quality Check
- Meat pulls cleanly from the bone without falling apart entirely.
- Smoke ring visible on cross-section — a 3–5 mm pink ring beneath the bark.
- Glaze is lacquered and sticky — not wet or saucy.
- Internal temperature confirmed at 88–93 °C for collagen breakdown.
Ribs Standards
All ribs smoked/cooked to safe internal temperature before service
Served with fries+salad OR veg+mash — confirm with guest
Sauce warm and on the side unless requested
Equipment
Smoker or kettle grill, probe thermometer, butcher's paper or foil, wood chips, char-grill or salamander, wooden serving board, ramekin
Allergens & Dietary
glutenGF