The ribs were fairly simple - Saturday night I trimmed and lightly salted the meat, Sunday morning I rubbed the meat and then cooked for about 5 1/2 hours Sunday afternoon for dinner.
- 30 grams light brown sugar
- 15 grams caster sugar
- 5 grams smoked paprika
- 5 grams garlic powder
- 2 grams onion powder
- 3 grams ground ginger
- 2 grams black pepper
It was a full rack of spare ribs, and I threw together one of my standard, quick-n-easy BBQ sauces for the painting at the end.
- Trim the ribs and remove the membrane
- Salt and apply rub
- Setup the BBQ (WSM) for smoking set at 110 degrees (225 farenheit)
- Once temperature is stabilised, add the ribs
- After 4 hours, check to see how they are looking, depending on the thickness of the meat they might take longer (mine took about 5 hours)
- Check the ribs by doing the bend/bounce test (pick up the ribs and bend them a little, if they crack a bit on the top then they are ready)
- If using sauce, paint the ribs with the sauce (I quickly painted the ribs with a water/maple-syrup solution prior to applying the sauce, this was just to keep the sauce loose and not to thick anywhere)
- Return to the grill for 15 minutes or so
- Before getting ready to serve, put them over the direct heat (for this I just remove the middle section of the WSM and stick the grill directly above the coals) meat side down, for a minute, just to crisp up the bark - don't do this for too long as it can easily burn
- Slice between the bones and serve up.