James’ Hot Smoked Ribs

Smoked ribs

In this weeks blog we take a look behind the scenes at SimplyCook and hand over to James (our operations manager) to see what foodie related antics he gets up to at the weekend!

At SimplyCook we’re always looking to find the fastest and most convenient way to cook and impart flavour to our meals but recently I’ve been experimenting with a much slower and primitive method of cooking, hot smoking!

Smoking is a process of flavouring, cooking or preserving food by exposing it to smoke produced from an indirect heat source.  Traditional smokers use a combination of charcoal and woodchips (like hickory, cherry wood or even chips taken from whiskey barrels) to create a ‘flavoured’ smoke and slowly cook meat or fish.  Specialised smokers are widely available but even the most basic charcoal BBQ can be adapted for smoking. If you’re serious about your BBQ’ing I urge you to give it a go!

To get you started, here’s one of my favourite meat rub recipes (taken from the BBQ masters at Pit Cue), it’s a great rub for regular BBQ’ing but when combined with smoking takes the meat to a whole new level!

  • Your choice of Beef or Pork ribs either in racks or individually separated –I prefer to separate pork baby back ribs. They’re slightly meatier and separating allows you to completely cover them in the meat rub.
  • 1½ tablespoons fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 cup packed soft dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon garlic powder
  • Heaping 1/3 cup fine salt
  • 2 tablespoons smoked paprika
  • 1/4 cup paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne

You will also need:

  • BBQ set up for smoking
  • Charcoal
  • Smoking chips- any hardwood fruit tree will do
  • Meat thermometer
  1. Start off by gently toasting the fennel seeds, black peppercorn, cumin seeds and coriander seeds in a dry pan, then transfer to a pestle and mortar to grind up.
  2. Mix up all the other ingredients and add the toasted seeds.
  3. Coat your ribs in the meat rub and set aside for later.
  4. Now get your smoker set up for indirect cooking. Burn down the charcoal to embers and add a couple of handfuls of smoking chips (hint: soaking them in water beforehand will make them last longer).
  5. Once the smoker reaches a stable 105-110 C place your ribs on the racks.
  6. Maintain a constant heat by gradually adding more charcoal and chips and smoke until the ribs reach an internal temp of around 70-80 degrees (this usually takes 3-4 hours so grab a cider and a deck chair and settle in!).
  7. Serve with a hot BBQ sauce, no sides necessary!

Tune in next time for my Whiskey maple syrup smoked belly pork…