Hickory Smoked Pork Ribs.

Fish n Ribs

We used the cast iron smoke pot for the Hickory wood pellets, no soaking required.

Pork ribs with Jamaican style jerk seasoning (Island Spice Rub). Smoked with pure hickory wood pellets and basted with Shanghai Barbecue Sauce. The best tasting ribs you will ever have and its all your own work.

Preparation

Purchase sheets of pork ribs if you can, they are much easier to baste during barbecuing.

Rub with Island spice barbecue rub at least an hour before smoking.

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.

Once the barbecue starts smoking add the pork ribs to the to the grill and close the lid. The next 30 minutes is when the food is smoke sealed so try and avoid opening the lid.

Smoke for 1hour.

Remember we only want a Slow cook so keep the charcoal burning slow using the vents on your barbecue. 

Stage 2 Slow Cook Basting

Baste the pork ribs with the Shanghai barbecue sauce using a basting brush. Barbecue for another 30 minutes. Repeat this process another 4 to 5 times basting every 30 minutes.

It is important not to let the ribs dry out during cooking. The above procedure will add layer after layer of this super tasting barbecue sauce onto your hickory smoked ribs.

For a more stronger hickory smoked flavour, just add more pellets to the coals during cooking. But for the first time one smoke pellet serving is enough.

Cover with foil if you wish to cook for longer.

Stage 3 Char Flavouring

Remove the pork ribs and place directly over the coals for 30 seconds but no more than a minute each side.

You have now barbecue smoked, the best looking deep red pork ribs. Which are so good, you will want to photograph.

When you bite into the tender meat your pallet receives a combination of the electric island spice rub, hickory smoke flavour, the rich Shanghai BBQ sauce and char flavour. We guarantee you will now be addicted to real barbecuing.

The prepared ribs and fish ready and waiting for the smoke. We did add a couple of small pork joints.

You can of course make your own barbecue rub using your favourite herbs and spices. But cannot guarantee the superb repeatable authentic taste of this recipe.

Hickory Wood Pellets

Smoke Strength:  Mild

Suitable for: All meats, fish and poultry.

Origin: Various but prolific in southern US.

Type: Nut producing deciduous.

Taste: One of the best.

Effect on Food Colour: Golden.

Shopping List.

 Sheets of pork ribs

1 Island Spice Rub

1/3 Cup of Hickory Wood Pellets.

 Barbecue Sauce

Silver Foil or Smoker Pot.

The ribs and fish part way through cooking and the ribs receiving the first coating of barbecue sauce