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Smokehouse baby back ribs
Serves 4 Starters and mains
Ingredients
- 4 racks baby back ribs (about 350g each)
- Grillstock house rub
- 300ml backyard barbecue sauce
- house slaw, to serve
For the backyard barbecue sauce, makes about 1 litre
- splash of vegetable oil
- 1 onion, very finely diced
- 3 garlic cloves, finely chopped
- 3tbsp Grillstock house rub
- 500ml ketchup
- 100ml yellow mustard
- 75ml cider vinegar
- 75ml Worcestershire sauce
- 75ml honey
- 180g light soft brown sugar
For the house slaw SERVES 6
- 1⁄2 red or green pepper, deseeded and thinly sliced
- 1⁄2 white cabbage, shredded
- 1 large carrot, grated
- 1⁄2 small onion, thinly sliced
- 1tbsp white wine vinegar or cider vinegar
- 125g mayonnaise
- 1tbsp caster sugar
- 1⁄2tsp beef rub
- 1⁄2tsp celery seeds
For the beef rub MAKES ABOUT 150G
- 6tbsp sea salt
- 1tbsp garlic powder
- 1tbsp celery salt
- 11⁄2tsp oregano
- 2tbsp black pepper, freshly ground
Method
For the beef rub, mix all the ingredients in a bowl and transfer to an airtight container.
For the barbecue sauce, heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and gently fry for 5 minutes until softened. Add the house rub and cook for 2 minutes, stirring. Add the rest of the ingredients and bring to the boil, then turn down the heat and simmer for 15 minutes until thickened. Give it a taste and add more of the rub if needed. Cool and transfer to a sterilized jar or bottle and keep for up to a fortnight in the fridge.
For the house slaw, mix together all the ingredients for the dressing in a bowl. Put the red or green pepper, cabbage, carrot and onion in a serving bowl. Add the dressing and mix to combine. For the ribs, remove the tough membrane from the ribs. Trim off any excess fat or scraggy bits of meat to give a clean, neat rack.
Liberally season the ribs all over with the rub. Leave them to stand for at least 30 minutes.
Set up your barbecue for smoking low and slow (around 110C). Add your choice of smoking wood to the coals.
Put the ribs on the barbecue, bone-side down and smoke for 4 hours or until the internal temperature hits 92C. The ribs are ready when the meat comes away from the bone when pulled.
Brush the meaty side of the ribs with the sauce and cook for a further 15 minutes until golden.
To serve, slice the ribs between each bone. Serve with the slaw.
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