Who doesn’t love tender low n slow, fall off the bone ribs. Our Salt n Pepper Chinese Rub and Korean Barbeque Sauce are the perfect combination for these tasty, sticky ribs. Cooking times will depend on the size of the ribs and how meaty they are.

Dust the ribs with a generous coating of our Salt n Pepper Chinese BBQ Rub (approx 20g for a small rack like these). Let set in the fridge for a few hours or overnight for best results.

We used fairly small baby back ribs so didn’t take as long as the popular 3-2-1 method of smoking ribs. 3 hours in the smoke, 2 hours wrapped and 1 hour unwrapped and basted with sauce.

The Kamado Joe was set with the SloRoller for indirect smoking with a few chunks of hickory for smoke. Temperature stayed a steady 120c. Place the ribs onto the grate and smoke for approx 1.5 hours. At this stage we wrapped the ribs in foil with a spritz of cider vinegar. They went back into the smoker wrapped for a further 1 hour. Once they were tender, the foil was removed and the ribs were then brushed a number of times over a 30 minute period with our Korean Barbecue Sauce.

Once tender and fall off the bone slice and enjoy! We sprinkled ours with some fresh coriander and red chilli. Extra Korean Barbecue Sauce on the side.