Tag Archives: ribs

Honey Sriracha Smoked Side Ribs

Ingredients

Directions

  1. Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory, Pecan, and Whiskey Oak all work great for ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the honey, Sriracha, salt, black pepper, and garlic powder.
  4. Brush about half the honey Sriracha mixture on both sides of the ribs.
  5. Place the ribs in the smoker and smoke for 3-4 hours.
  6. Brush the ribs with the remaining sauce.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by Steve Cylka, compliments of Bradley Smokers

Smoked St Louis Cut Pork Ribs

The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe

Ingredients:

  • 2 racks Pork, St Louis cut side ribs
  • 1 cup packed Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dry Mustard
  • 1 tsp Cayenne Pepper
  • 1 tsp Thyme
  • 1 tsp Dry Oregano
  • 2 cups BBQ Sauce

Directions

  1. Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory, Pecan or Whiskey Oak work great for Ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the brown sugar with all the spices.  Generously rub the racks of ribs on both sides with the brown sugar spice mixture.
  4. Place the ribs in the smoker and smoke for 3-4 hours.
  5. Generously coat the ribs with BBQ Sauce.
  6. Let them rest for 10 minutes before cutting and serving.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Asian Lamb Ribs on Cobb Cooker

Serves 4

Ingredients

  • 1kg lamb ribs
  • Asian marinade
    • ½ cup Hoisin Sauce
    • 1/4 cup salt-reduced Soy Sauce
    • 3 tblsp Maple Syrup
    • 2 Garlic cloves, crushed
    • 4cm piece Ginger, finely grate
    • 1 teaspoon Chinese 5 Spice powder
  • Limes for garnish

Directions

  1. Prepare the Asian marinade and lay the lamb ribs it for a few hours. You can leave them overnight if you wish.
  2. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  4. Place your ribs onto the Grill Grid and close the lid.
  5. Leave them to cook for about 40 mins to an hour, turning once or twice.
  6. Serve your sticky, delicious ribs with fresh wedges of limes or lemons and enjoy!

Recipe Compliments of Cobb USA

Smoked Drunken Ribs

Ingredients

  • 2 Racks Pork Spare Ribs
  • 1 Can/bottle of your favourite Beer
  • 1 Cup packed Brown Sugar
  • 2 Tsp Oregano
  • ½ Tsp Thyme
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 ½ Cups of your favourite BBQ Sauce
  • Bradley Smoker Flavour Bisquettes – Premium Beer Bisquettes

Directions

  1. Peel the membrane off the back of each rack of ribs.
  2. Make the marinade by mixing together the beer, brown sugar, oregano, thyme, garlic powder, paprika, salt, and black pepper.
  3. Place ribs in a large dish. Pour marinade over the ribs and flip a couple times to ensure they are coated in the marinade. Cover with plastic wrap and place in the fridge. Let the ribs marinate for about 8 hours. Flip the ribs a few times during the marinating time.
  4. Set the Smoker to 107°C (225°F) using Bradley Premium Beer Bisquettes.
  5. Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 71°C (160°F).
  6. Generously coat the ribs with BBQ sauce. Place the ribs back in the smoker and smoke for one final hour.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by: Steve Cylka

Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings 
Ingredients

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste

SPICE RUB

  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder

BBQ SAUCE

  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste

Directions

  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by tiphero.com adapted by Bradley Smoker NZ  – Check out our Facebook Page!

COBB Delicious BBQ Back Ribs

The COBB creates that famous pink smoke ring that is only achieved with Charcoal BBQ! Try out this Ribs recipe!  

DELICIOUS COBB BBQ BABY BACK RIBS

3 Racks of Baby Ribs
Mustard
Dry Rub
½ Bottle of Beer
4 medium Potatoes (scrubbed or peeled)
Olive Oil
Salt & Pepper
Garlic
Fresh Rosemary
Aluminium Foil
½ Cup Apple Juice
½ Cup BBQ Sauce

Cut the ribs in half, and remove the membrane off the ribs. Coat the ribs with mustard and liberally apply dry rub. Set aside while getting your COBB ready.

In your fire grid light the Cobblestone or 8 Charcoal Beads. Add a handful of soaked Hickory Wood chips on top of the charcoal and pour the beer into the moat.

Stack the slabs on top of each other and let cook.

Brush the potatoes with Olive oil, and salt & pepper. Wrap the potatoes in individual pieces of foil with garlic and some fresh rosemary, creating foil packs.

After an hour of cooking, place the foil packs into the moat. Wrap the ribs in tinfoil with ½ Cup Apple juice and cook for another hour. Add a couple more charcoal briquettes if needed.

Remove the ribs from the aluminium parcel and brush them with BBQ sauce and cook on the roast rack or grill plate for 10 minutes.

The ribs will have that pink smoke ring, just like the BBQ Pit restaurants and the meat should fall off the bone.

Don’t lift the lid too often, as it will slow the cooking and take longer.