Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Low & Slow
Ingredients
Rub #1 Ingredients – Standard rub
- 4 tsp Maldon Salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp chilli powder
- 1 tsp ground white pepper
- 2 tsp golden sugar
- 1 cup apple juice
- 2 racks of ribs
Run #2 Ingredients – Rich rub
- 10g fennel seeds – toasted
- 1 tsp cumin seeds – toasted
- 1 tsp coriander seeds – toasted
- 1 tsp black peppercorns – toasted
- 1 tsp dried oregano
- 10 garlic powder
- 100g soft brown sugar
- 50g granulated sugar
- 30g smoked paprika
- 100g table salt
- 1 tsp chili powder
Method
- Make up the rub of your choice. If you’re making rub #2 then toast the seeds, let them cool then crush them. Then combine all the ingredients.
- Coat the ribs with your rub, you won’t use all of the rub, just enough to cover each side.
- Light your EGG and warm it up.
- Soak some wood chips and or chunks in water for 15 mins. Apple or hickory work well.
- Add a good handful of chips or several chunks to your EGG, some in the middle, some further out across the charcoal.
- Use your plate setter feet up with the stainless steel grid resting on the legs.
- Add your ribs. If you’re cooking a lot then use a V-rack to hold them vertically.
- Set your EGG to 110C, normally this is draft door open 1/2 cm and top vent with the tiniest of cracks.
- Smoke for 3 hours.
- Take your ribs off, spray with apple juice and then wrap in foil.
- Cook for another 2 hours at 110C.
- Unwrap your ribs and paint with some BBQ sauce. (BBQ Sauce Recipe)
- Put back on the EGG and cook for 1 hour, painting your ribs ever 15 mins with sauce.
- Take your ribs off the BBQ, wrap in foil and rest for 15 minutes.
- Serve with coleslaw and even more BBQ sauce.