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Charcoal BBQ method: Low & Slow (smoking)

Smoked Baby Back Pork Ribs

Briquettes, patience, and a rub you’ll want to name after yourself.

45 minsPrep
5 hoursCook
2 hoursMarinate
6–8Serves
Smoked baby back pork ribs, Hot Shots recipe

Ingredients

  • 2 racks baby back ribs, about 1.2kg each
  • Olive oil, for brushing
  • 1 fresh lemon, cut in half
  • For the rub
  • 1/2 cup brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chilli powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Special equipment
  • 4 handfuls of wood chips
  • Aluminium foil

Method

  1. Lay the racks meat-side down and peel the membrane off the back — slide a knife underneath it, then pull it away with your fingers.
  2. Mix the rub ingredients in a bowl. Scrub the ribs with the cut lemon, then coat generously with the rub. Bag them, cover, and refrigerate for at least 2 hours (overnight is even better).
  3. Soak the wood chips in water for about an hour so they smoke instead of burning up. Let the ribs sit at room temperature for 30 minutes before cooking.
  4. Get the kettle to a steady 250°F (120°C) with a handful of soaked chips on the coals. Brush the grates with oil, place the ribs meat-side up on the cooler side, close the lid, and smoke for 2 hours — resist opening the lid, it costs you heat and time.
  5. Double-wrap the ribs in foil, refresh the wood chips and charcoal to hold 250–300°F (120–150°C), and cook for another 2 hours. The foil traps steam and keeps the meat tender enough to pull straight off the bone.
  6. Unwrap and put the ribs back on the grill uncovered for 30 minutes to build that deep brown, crispy bark.
  7. Rest for about 8 minutes, then serve with your BBQ sauce of choice.