Hot Smoked Pork Ribs
- 4 Kg Pork ribs
- 60 g fine de-iodised sea salt
- 10 g fresh ground black pepper
- 60 g soft brown sugar
- 4 shallots very finely chopped
- 4 cloves garlic crushed
- 1 tsp chilli powder (optional)
- 10 g good quality paprika
- 10 g ground cumin
- 10 g ground coriander
- 250 ml apple juice
- 60 g brown sugar
- 30 ml soy sauce
- 50 ml tomato ketchup
- 1 tablespoon English mustard.
Combine salt, brown sugar, black pepper, chili powder, paprika, and cumin in a bowl to make the a dry rub.
Rub the mixture into the ribs on all sides.
Cover well and refrigerate for at least two hours prior to cooking preferably overnight.
Hot Smoke ribs at 120 deg C for 1 hour
Combine all the basting marinade ingredients in a bowl.
Generously paint the ribs with the marinade every 30 or so minutes for three to four hours.
The ribs should have shrunk back from the bone and be mouth-wateringly tender.
Finally coat ribs with one more basting of marinade 10 minutes before removing from the smoker.
Serve with jacket potatoes and salad.