May
It’s time to experience that authentic Tennessee Smokehouse flavour at home with this easy to prepare Beef BBQ Ribs recipe.
INGREDIENTS:
- 2 ½ racks of beef spare ribs – ask your local butcher to cut these for you into approx. 10 – 12cm widths.
- 1 tbsp salt,
- 1 tbsp coarse black pepper,
- 2 tbsp smoked paprika,
- 1 tbsp granulated garlic or powder
- 1 tbsp onion powder,
- 1 tbsp brown sugar,
- Olive oil
SPECIAL TIP:
Mix all spices together and place into a shaker (similar to a large salt and pepper shaker if you have one). This will allow you to get a nice even coating of rub on the ribs.
METHOD:
With a sharp knife, trim off all excess fat from the top of the ribs – the meatier side. Then remove the thin layer of film from beneath the ribs (bone side). The best way to do this is to raised one corner with your knife, then using paper towel grip the film and carefully pull back until completely off.
Drizzle olive oil over the ribs and rub in to ensure it is evenly spread. Sprinkle the pre mixed rub, around the surface of the ribs covering all sides evenly. You don’t have to rub in. Wrap in plastic film and place in the fridge for a couple of hours. Leaving it overnight is also fine.
BBQ PREP:
We’ve used a classic kettle style BBQ with lid that has a built in thermostat to help with temperature control.
To achieve that unmistakable smoky flavour we’ve used our Premium Natural Hardwood Lump Charcoal for this cook http://bit.ly/FirebrandLump
We’ve used our chimney Starter http://bit.ly/FirebrandChimneyCharcoalStarter to prepare the charcoal safely and easily.
You will need about 3-4kgs of lump in total for the cook. If you place your lump pieces carefully into the chimney, you can light 3kgs or so to begin with, then top up with the remaining charcoal directly in the grill half way through the cook.
Leave until white hot, about 20 minutes for Hardwood Lump. Ensure there is good ash around the pieces to maintain heat throughout the cook before you start cooking.
Spread your white-hot charcoal to one side of the grill to cook with the indirect heat method. It helps if you have charcoal baskets but not absolutely necessary.
Fill a disposable foil tray with approx. 2-3 cups of tap water and place next to the charcoal on the other end of the grill. This will allow plenty of moisture to circulate in the grill during the cook and will ensure your ribs don’t dry out.
After fitting the cooking grill in place, position ribs on the side of the grill above the foil tray so it is set up for an indirect cook.
Place the lid on you BBQ with the lid vent positioned above the ribs. Leave for approx. 2 hours checking every 30 minutes to see that a consistent lid thermostat of 100 – 120 degrees is being achieved. Turn the ribs 180 degrees every hour to ensure all sides are getting the same heat.
NOTE: You may also wish to use some oak or cherry wood during the cook for additional smoke flavour. We find that it smokes better if not pre-soaked. Place the wood next to your charcoal so they are just touching for it to smoke & not catch alight. It will be just enough to penetrate flavour into the ribs without overpowering them.
FINISHING:
After approx. 5-6 hours of cooking, remove the ribs and wrap in a double layer of aluminium foil with the meat side down. Place back in the grill for an additional 1 hour. You can also add some beef stock before wrapping if you feel your ribs are too dry, however this is not necessary.
When ready, take out and slice up as desired.
If you like your ribs sticky then you may wish to baste them with your favourite BBQ sauce and place back over the charcoal (direct heat) for a few mins each side to char up.
Serve with a homemade slaw and thick cut potato chips.
Enjoy!