How to Smoke Hickory Pork Ribs Recipe

Smoking Page    

Hickory Smoked Pork Ribs.

Pork ribs with Caribbean jerk seasoning. Smoked with pure hickory wood pellets and basted with Shanghai Barbecue Sauce. The best tasting ribs you will ever have and it's all your own work.

Smoking

Rub the ribs with Jerk spice barbecue rub at least an hour before 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 1 hour.

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

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.

Grilling

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 Jerk spice rub, hickory smoke flavour, the rich Shanghai BBQ sauce and char flavour.

We guarantee you will now be addicted to real barbecuing.

Shopping

Sheets of pork ribs membrane removed

1 Jerk Spice Rub

1/3 Cup of Hickory Wood Pellets.

 Barbecue Sauce

Silver Foil or Smoker Pot.

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

The prepared ribs with the Jerk rub, We did add a couple of small pork joints and some Coley and Halibut.

You can of course make your own barbecue rub using your favourite herbs and spices.  

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