Smoked BBQ Baby Back Ribs

To prepare the ribs: remove your ribs from the fridge, remove the packaging and place onto a baking tray. Mix together the paprika, sea salt, cracked black pepper, cayenne and garlic powder in a small bowl. Add a little of the Frenches mustard to each side of the ribs and rub in well so all of the meat is covered, as this will act as your binder for the spice mix. Sprinkle the marinade over both sides of the rib and pat gently in. Leave the ribs on the side to marinate whilst setting up your BBQ. 

To set up the BBQ: using a Weber kettle style BBQ, set up the BBQ using the snake method - open the vents on the top and bottom of the BBQ, then place charcoal briquettes in a semicircle along the outer edge of the grill, resembling a snake. Make the snake two briquettes wide and two briquettes high. Place some wood chunks or chips on top of the charcoal snake at intervals for added smoke flavour. Light a few briquettes at one end of the snake using fire lighters or a chimney starter. The snake will slowly catch, burning the wood chunks for a lovely smoky flavour.

To cook the ribs: when you have a stable 125-130’c place your ribs into the BBQ on the opposite side to the snake so the ribs do not get any direct heat. Using a heat proof bowl/pan, fill with water and place in the BBQ over the lit charcoals to create some steam in the BBQ. Place the lid back on. Keep checking the BBQ and the colour of your ribs; with a stable temperature cook the ribs for 2 hours. Carefully remove the ribs and wrap in double layered tin foil with butter, honey and some extra rub. Make sure the tin foil is tight but be careful not to puncture the tin foil as you do not want to lose any of the juices. With a temperature probe, keep checking the pork every hour until you have reached 90’c. Once reached, remove the ribs from the BBQ and allow to rest for a minimum of 20 minutes before glazing with BBQ sauce and eating.

To serve: when the ribs have rested, plate up with a jacket potato, charred corn on the cob, coleslaw, pickled red onions and some salad leaves. Enjoy!