2-2-1 spicy sticky ribs

Guythegriller · July 2014

Hi all

Thought I'd share my second cook.

Yesterday morning, knowing I'd probably be hungover today after a wedding in the afternoon, I bought a substantial pork rib and made a rub. The rub consisted of 50% muscovado sugar and raw sugar, chilli powder, ground ginger, cumin, thyme, salt and pepper corns all ground the pestle and mortar. This was generously plastered over the rib which I'd taken the membrane off.

Fired up the egg with a generous load of smoking chips and when up to 230f I put the ribs on. Heat indirect using the place setter. Found it tricky to keep the heat at 230 - with vents all but closed seemed to be sit happily at 270. The rib smoked for 2 hours, was wrapped in foil and then cooked for a further two. Just before the last hour I made a sticky sauce with a clove of garlic, soy, ketchup and chilli (lazy chopped red chilli and a few drops of habanero sauce). This I coated the ribs with for the final hour, basting more every 15 minutes. I mixed all the cooking juices from the foil into the wet mix to help the basting. Again the result were epic - this time served with a red cabbage, carrot and apple slaw with chips.