Posted on August 05 2015
Chris has been experimenting with wood smoke barbecuing & I think he's mastered ribs! They are so delicious with layers of smokey sweet flavour, I just couldn't resist sharing his recipe. I should warn you though that these are a time commitment so if you're considering cooking them, you might want to invite some friends over to hang out by the barbecue or plan it on a day when you need to do a little yard work.
Chris' Slow Smoked Magical Ribs ~
1 tsp cayenne pepper or more if you like it spicier
* Pork ribs (our favourite are baby back)1. Pull the silver membrane off of a rack of pork ribs & trim any excessive fat. Wash & pat dry.
4. Soak some applewood chips in water for at least 15 minutes to a half hour & place a couple of handfuls in a bbq proof tray on the heated side of the grill where the rack is removed.
5. Place ribs on the part of the bbq where the grill still is, meat side up under the indirect heat.
6. Close lid & let cook for an hour maintaining that temperature. At this point you want to make sure that your apple chips are smoking so the ribs can absorb it.
7. After an hour, open the lid & spray meat side with apple juice (you could also paint on apple juice if you don't have a spritzer), flip over & spray bottom side of ribs with apple juice, maintaining the smoke. Add another handful of chips & repeat this process every 20 minutes for the next 2 1/2 hours.
Patience is key!
8. Remove smoke pan & place grill plate back on. Remove ribs & place on aluminum foil. Coat in honey, seal & place back on bbq at 225 degrees F., close the lid & cook for another hour & a half. Flip once during this time to make sure the honey drips & spreads onto the entire rack.
9. After an hour & a half, remove ribs from foil, discard drippings. Coat bottom & top of ribs with bbq sauce & place them back on the bbq. Increase temperature to 250 degrees F., close lid & let sit for a half hour to set the sauce.
10. Remove from bbq & let rest for 10 minutes before serving.