These delectable smoked ribs will literally melt in your mouth. The brining process take a bit of extra time and if you’re a 3-2-1 smoker, you can expect six long hours to pass before your taste buds reach Nirvana. This is an easy recipe for even the most novice smoker. The recipe below can be adapted to include your favourite flavours – don’t be afraid to try something new!
Brine ingredients
Two cooking onions
Eight cloves of garlic
3 cups of apple cider vinegar
2 litres of apple juice
1 cup of kosher salt
Rub ingredients
1 cup paprika
1 cup brown sugar
1/4 cup kosher salt
1/8 cup garlic powder
1 tbsp Oregano
Makey makey make
- Quarter the onions and halve the garlic cloves
- Add all of the brine ingredients into a large pot and stir
- Remove the membrane from the back of the ribs and add place in the pot making sure that the meat is covered
- Put the pot into the fridge and let the ribs brine over night
- Remove the ribs from the pot an hour before smoking and blot dry with paper towel
- Mix the rub spices together in a bowl
- Pat the rub mixture onto both sides of the ribs
- For those without a smoker, heat up your BBQ to 225° using only burners on one side of the unit, and place the meat on the other side – the ribs should NOT be placed over direct heat
- Place your smoking box filled with wet wood chips directly on the flame
- Smoke the ribs for three hours
- Wrap the ribs in tin foil along with a few tablespoons of apple cider vinegar – cook for two hours
- Unwrap the ribs and finish with your favourite BBQ sauce for an additional hour
- Eat and die in peace