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Absolutely BBQ Recipes Ideas

Low and Slow Ribs

Cooking Time 5 - 6 hours
Heat low heat (200°F - 250°F)
Set up water smoking

Ingredients:-

Method:-

    1. Prepare ribs by removing the mem brane from the underside of the ribs. Trim off any loose fat or meat.

    2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the ribs completely. You can use an “off the shelf” rub or make your own, just blend a few dried spices and herbs together. Wrap the ribs in Clingfilm or use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate overnight.

    3. Remove the ribs from the fridge about an hour before you want to cook them, this will ensure that they are at room temperature. Baste the ribs with an “off the shelf” sauce or make your own by using Coke, tomato sauce/ ketchup, honey and whatever herbs and spices you like.

    4. Get the charcoal going and place the water pan in position and place the ribs on the cooking grill/ rib rack.

    5. The cook should take 5 – 6 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200- 250°F.

    6. Add wood chips or chunks through the bottom door on to the fire to create smoke, this should be done for the first 3 hours. You will need to baste the ribs every hour during this period.

    7. After 3 hours, remove the ribs from the smoker and place them on some heavy duty tin foil, baste heavily with the sauce, wrap the tinfoil around them, making sure there are no holes in the foil. Put the parcel back on the smoker for another 2 hours, keeping the
      temperature at between 200-250°F
      (there’s no point putting any wood for smoke on the fire at this stage).

    8. Remove the foil from the ribs and place them back in the Q.

    9. After 6 hours total cooking time, remove the foil, baste for a final time, drop one of the grills onto the fire bowl brackets and quickly sear the ribs on either side for 30 seconds, caramelising the sauce.