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.
To begin its important the membrane has been removed from the
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
A hour before smoking the ribs, apply a generous layer of rub
all over the ribs, fully coating on all sides
Prepare the grill for indirect cooking over low heat (about
120°c / 250°f).
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
Place a disposable aluminium tray ½ full of water on one side
of the grill & another directly over the burning coals ½ full
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
When the ribs are cooked through, they should have a final
internal temperature of around 80°c / 185°f
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
Leave to rest for 20 minutes and then serve with the remaining
BBQ sauce, slaw & buttered corn.
For the Pork Rub
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.
Place all ingredients into a heavy based saucepan
Bring to a gentle simmer stirring constantly
Cook on a low gas for 30 minutes stirring frequently
When rich & glossy leave to cool before placing in
This sauce can be kept up to one month in your fridge