- 2 racks of brined pork ribs, weighing around 1kg (2lbs)
- Salt and pepper
- Hickory wood chips
- 120ml (8 tbsp) tomato ketchup
- 30ml (2 tbsp) brown sugar
- 15ml (1 tbsp) mild mustard
- 30ml (2 tbsp) Worcestershire sauce
- 1 garlic clove, crushed
- 15ml (1 tbsp) vegetable oil
- For a very basic brining method, check out my How To Brine Chicken article.
- After the ribs have been brined overnight, pat them dry and season well.
- Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
- Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
- Hang the ribs on hooks and let them hang on the side of the smoking basket. Place the basket inside the smoker.
- Close lid and cook until the ribs’ internal temperature is 68°C (155°F). This takes about 60 minutes.
- Remove the ribs from the smoker and wrap them in foil, letting them rest for about 15 minutes.
- Mix the ketchup, sugar, mustard, Worcestershire sauce, garlic and oil in a small pot. Keep on stirring until the sugar is dissolved.
- Finish the ribs off on a hot grill while slathering some BBQ sauce on them. Enjoy!
- Because of the temperature discrepancy between the top and bottom area inside the smoker, you might find it worthwhile to remove the ribs halfway through cooking. Place the hooks at the bottom end of the ribs and place them back in the smoked “upside down”. That way, both ends will get evenly cooked.
- When I started out I tried slathering all kinds of sauces on the ribs but the higher the sugar content, the quicker it burnt. My advice? Smoke the ribs plain in the gadget and finish them off on the grill with your sauce of choice. A lot less mess and no burning either. Live and learn!
- If you have some BBQ sauce left over add it to the table as a condiment for dipping!
- Serving Size: 1 serving
- Calories: 541
- Sugar: 8.5 g
- Sodium: 569 mg
- Fat: 32.8 g
- Saturated Fat: 10.8 g
- Carbohydrates: 9.4 g
- Protein: 52.3 g
- Cholesterol: 146 mg