Smoked Rubbed Spare Ribs Recipe
Generously coated in a savoury rub and slow-smoked to perfection, this recipe delivers a mouthwatering combination of smoky, juicy, and perfectly seasoned meat that will leave you craving for more.
For the rub, you’ll need 3 cinnamon sticks, 60 ml (¼ c) each anise star, fennel, peppercorns and 90 ml (⅓ c) brown sugar.
2 Slabs of baby back ribs – approx. 1.25 to 1.5 kg (2 ½ to 3 lbs)
125 ml (½ c) teriyaki sauce
The night before you plan on cooking the ribs, grind together the rub ingredients in a coffee mill or food processor and mix them with brown sugar.
Rub the ribs with the teriyaki sauce and coat with the rub.
Place ribs in a plastic bag and refrigerate overnight.
The next day, remove the ribs from the refrigerator, pat down with any remaining rub and let stand for 25 to 30 minutes.
Preheat the Bradley Smoker to 95°C to 100°C (200°F to 220°F) approximately.
Transfer the ribs to the Bradley Smoker and using Apple flavor bisquettes, cook for about 4 hours.
Let stand for 5 to 10 minutes before cutting to serve.