BBQ Ribs

Ingredients

• 1.5kg pork ribs, baby back, membrane removed
• 2 tbsp brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp fine sea salt
• 1 tbsp Tellicherry black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 120ml apple cider vinegar
• 300ml BBQ sauce, quality commercial brand or house-made

Method

1. 1
   Combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne in small bowl; rub evenly over both sides of ribs and between bones, pressing gently.
2. 2
   Wrap ribs tightly in butcher paper; let rest at room temperature 30 minutes (or refrigerate up to 12 hours).
3. 3
   Place ribs in smoker set to 110°C using oak or hickory wood; smoke for 4 hours until meat pulls back 5mm from bone ends and internal temp reaches 93°C.
4. 4
   Remove from smoker; brush generously with mixed apple cider vinegar and BBQ sauce; return to smoker for additional 30 minutes.
5. 5
   Remove ribs; brush with final coat of BBQ sauce; rest uncovered 10 minutes.
6. 6
   Slice between bones; serve with extra sauce on the side.