My husband Chris is a big barbecue enthusiast, and we don’t publish nearly enough of his barbeque recipes (mainly because I have to pin him down to get him to write a recipe up!) so this is a nice treat! And a treat these ribs are indeed, that meat is so juicy and tender and the tangy, spicy, sweetness of the dry rub is just so addictive. We’re just starting to get a few sunny days now so it’s been nice to get out into the garden and get the barbecue going. I just can’t wait for it to get nice and hot so we can have more meals like this!
Salt Pepper Light Brown Sugar Oregano Mild Chilli Powder Onion Powder Garlic powder (Not garlic salt) Paprika
Preheat your BBQ to 120C/250F. Mix together the rub ingredients, or you can substitute with your favourite rub. Prep your ribs by taking them out of the fridge about an hour before cooking, and peel and trim the membrane from the inside of the ribs. To remove the membrane from the inside of the ribs you want to get a butter knife or spoon in between one of the bones and the membrane creating a gap. Then (you can use a paper towel for extra grip) slowly pull the membrane away and discard it.
Pat the ribs dry with some kitchen roll and sprinkle over 1 tbsp of the rub on each rack of ribs. Once the BBQ is heated up, place a pan underneath where the ribs will be placed and pour in some water (or weak chicken stock). Then place the ribs and let them smoke indirectly for 2 hours.
We’re adding the tray of water directly under the ribs to add a little moisture to the BBQ so that the ribs don’t dry out and the meat is lovely and moist.
Meanwhile, mix the mop (see recipe card for ingredients). After 2 hours the ribs will have taken on a lot of that fantastic smoky flavour from the applewood.
Take the ribs off the BBQ and brush on the mop.
Wrap the ribs tightly in tin foil and put them back on the BBQ for another 1-2 hours until the meat is starting to pull back from the bones and almost starts to break apart when you lift it from the centre.
Then, take them off the BBQ and allow them to rest for 20-30 minutes before mopping again, and adding more rub. Then serve.
We’re serving the ribs with a generous sprinkling of that delicious dry rub, Just look at this fantastic pink smoke ring. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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