Saturday, 12 November 2011


The Day Before Preps

The day before remove the membrane of the ribs! The membrane on the ribs keeps out all the flavor of the BBQ rub and the smoke, making the ribs pretty tuff that even the sharpest teeth won't be able to penetrate. Removing the membrane can be a bit of a challenge but it really improves the quality of your beef ribs. Here's a video that shows you how to remove the membrane that I found on youtube.

After the three hour of soaking remove the ribs from the brine and place on aluminum sheet. Now you want to sprinkle a good layer of your favorite rubs on all sides of the ribs. For this recipe I used a mixture of Red Eye Express, Raising the Steaks, and Jamaican FireWalk from Dizzy Pig spices. Then you want to wrap your ribs with Saran wrap and place in the fridge overnight. 

Day of the Cook 

Prepare your Kamado Joe, Green EGG or other BBQ for indirect grilling at 275 degrees Fahrenheit, using Jack Daniels and Apple wood chips for smoke flavor. Two hour before cook pre-soak them in water or some apple juice.
Also this is the time that I put a thin coat of brown sugar on them to seal in the spices!

I used a Kamado Joe BBQ for this cook. I first started my fire and ensure I had a stable fire. I then placed my presoak apple wood chunks and Jake Daniels wood chips on the hot coil. Then I placed the heat deflector with the drip tray filled with apple juice. Then I place the cooking grate on top immediately followed by the ribs. Now you want to let them smoke for three hours at a temp of 250-275 F. degrees.

It is very important to keep a close eye on the pit to ensure the temp stays steady between 250-275 F. degrees.  To makes this process easier I used the DigiQ DX temperature control from the BBQ Guru.

I now leave them on the cooker for another 1.5 Hour but spray them with apple juice every 30 minutes.

After the 1.5 hour bring the fire temp up to 325 then cook for another 20 minutes and baste the ribs every 5 minutes with your favourite sauce I used Diana Sauce chicken and ribs today.

You can also do the alternate method bellow: (this method is the way I usually go!)

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie and brown sugar. Place the ribs meaty side down and add more honey and brown sugar on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all your beef rib slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush them with the glaze or barbecue sauce of your choice ( I used Diana Sauce Chicken and Ribs) and flip several times for another 20 minutes.

Here's a recipe of my favorite BBQ sauce:


    • 1 1/2 cups ketchup
    • 1 cup red wine vinegar
    • 1/4 cup Worcestershire sauce
    • 1/4 cup soy sauce
    • 1 cup packed light brown sugar
    • 2 tablespoons dry mustard
    • 4 tablespoons chili powder
    • 1 teaspoon ground ginger
    • 2 minced garlic cloves
    • 2 tablespoons vegetable oil
    • 3 slices lemons

  1. Over medium heat stir all of the ingredients together.


Dizzy Pig Spices can be ordered from here: Dizzy Pig

DigiQ temperature controle can be ordered from here: The BBQ Guru

Maple Leaf Lump Charcoal can be found at your local Rona and Home Hardware.

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