BBQ Smoked Ribs

Summer's Best, Episode: Burton

Ingredients

1 small bag hickory wood chips
1 cup olive oil (250 ml)
1 tbsp garlic paste, or 2 cloves of garlic, crushed (15 ml)
2 tablespoons of soy sauce (30 ml)
½ of a small bottle of red pepper sauce
4 tbsp onion powder (60 ml)
8 tbsp chili powder (120 ml)
4 tbsp mild paprika (60 ml)
4 tbsp salt (60 ml)
4 tbsp garlic powder (60 ml)
4 tbsp thyme
1 cup brown sugar (250 ml)
4 racks short pork-ribs, membranes removed, rinsed and patted dry
1 bottle barbecue sauce

Instructions

1. Pre-heat a wood meat smoker, using lump charcoal, to 150ºF (65.5ºC). (If a wood meat smoker is unavailable, use a gas barbecue and light one-half of the surface on low and place the ribs on the non-lit side).

2. Soak the hickory wood chips in a bowl of water, and set aside.

3. To create a spicy basting sauce for the ribs, mix together the olive oil, garlic paste, soy sauce, and red pepper sauce. Set aside.

4. To create the dry rub, mix the onion powder, chili powder, paprika, salt, thyme, garlic powder, and brown sugar in a bowl. Blend well. Apply the dry rub to the ribs. Set the seasoned ribs on edge, using rib holders, and place in smoker. Allowing ribs to slow cook in the smoker for 2 ½ hours.

5. Add the hickory chips to the direct heat. Close the door of the smoke, and allow the smoke to penetrate the ribs for 15 minutes. Repeat this process by adding more wood chips.

6. After 15 minutes (a total elapsed time of 3 hours in the smoker), apply 1/3 of the spicy basting sauce, and repeat every 5 minutes.

7. Pre-heat a barbeque to medium heat. Remove the ribs from the smoker, and place on the heated barbeque. Cook for a total of 10 minutes, turning the ribs frequently. Turn the barbeque to a low heat, and baste the ribs with the bottled barbeque sauce. Cook the ribs for an additional 5 minutes, or until the sauce is glazed. Cut the ribs into three-rib pieces and serve warm.

Serves 8.