Ingredients
Dry Rub
- 2tsp Smoked Paprika
- 1tsp Garlic Granules
- 1tsp Onion Granules
- 4tbsp Dark Brown Sugar
- 2tsp Salt
- 2tsp Pepper
- 1/2tsp Chilli Powder
Mop Sauce
- 200ml Cider Vinegar
- 2 tbsp light brown sugar
- 1tsp Salt
- 1tsp Pepper
- 1/2tsp Chilli Powder
Meat
- 1x Baby Back Ribs
Method
- Rub the dry rub into the ribs generously on both sides. Leave for the flavour to bed in for an hour minimum or overnight.
- Get your BBQ/Smoker to 110C and get set up with your choice of wood and coal.
- Place the ribs in the smoker and smoke for 3 hours.
- Take the ribs out and put in foil
- Add 4 tbsp of Apple Juice in with the foil. This will help flavour and tenderize.
- Fold the foil up and close around the liquid and the ribs. Ensure no rips.
- Put back in the smoker for 3 hours at 110C again.
- Take ribs out of foil and put back into the smoker, they should be getting really tender now.
- Mop with your mop sauce.
- Repeat mopping every 20 minutes until you reach an hour
- Serve as a side or just go for half a rack of ribs with some potato salad and coleslaw