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.
Ingredients
Rub:
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.
Other:
2 Slabs of baby back ribs – approx. 1.25 to 1.5 kg (2 ½ to 3 lbs)
125 ml (½ c) teriyaki sauce
Preparation
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.
Smoking Method:
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.
To Serve:
Let stand for 5 to 10 minutes before cutting to serve.
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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