Pork ribs being char flavoured on the smoker.

Smoked with Pecan wood pellets and then smothered in a plum sauce.

This superb recipe will convince you it was the right decision to start smoking food. Ribs are one of the most popular dishes on the smoker, especially when slow cooked.

Always try to buy a sheet or rack of ribs for ease of handling when on the barbecue.

Just follow the 3 stages of the cooking process to get excellent results.

Stage 1 Smoking

Using the indirect method on your hooded barbecue.

When the charcoal is covered in white ash, ready for cooking, add the wood pellets in a pot or silver foil case.

Now add the food to the barbecue, spaced so to aid circulation of the smoke. Close the lid. Once the pellets start smoking, the next 30 minutes is when the food is smoke sealed so try and avoid opening the lid.

Smoke for 2 hours checking every 30 minutes to baste the ribs and reposition on the grill to ensure even cooking. 

Stage 2 Char Flavouring

Place the ribs directly over the coals using tongs to char for that barbecued look and a slight charring will add even more taste. Don't overcook we just want the ribs to look good.

Lightly char both sides.

Stage 3 Slow BBQ

Remove the ribs and place on a double layer of foil, add the plum sauce and wrap, making sure no leaks of the sauce is possible. Slow cook indirectly for another 2 hours.

Serve

Plum sauce

1 High quality jar of Hoi Sin Plum Sauce.

Ribs Smoked with the plum Sauce, now ready for the slow BBQ.

Fancy a Fish Starter?

Pecan Wood Pellets

Smoke Strength:  Mild

Suitable for: All meats, fish and poultry.

Origin: North America.

Type: Nut producing deciduous large tree.

Taste: Mild Hickory. Ideal for fish.

Effect on Food Colour: Slight.

Shopping List.

1 Sheet of pork ribs per person.

1 Jar of Hoi Sin Plum Sauce

1/2 Cup of Pecan Wood Pellets.

Silver Foil.

Try Dover Sole

Far right: Scottish Langoustines

Near left: Japanese Tiger Prawns

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