Ingredients
2x 1 kg pork baby back ribs
Hickory wood chips
2 cups SIDS SMOKEY GARLIC SAUCE or
2 cups SIDS HOT WORCESTER SAUCE
3 tbsp brown sugar, packed
3 tbsp paprika
2 tbsp ground black pepper
2 tsp SIDS CRAZY LEMON
1 tbsp dried parsley flakes
1 tbsp chilli powder
1 tbsp ground cumin
1 tbsp sea salt
1½ tsp dried thyme
1½ tsp onion powder
1½ tsp garlic powder
Directions
In a small bowl, stir together brown sugar, paprika, black pepper, SIDS CRAZY LEMON, parsley, chilli powder, cumin, sea salt, thyme, onion powder and garlic.
Pat ribs dry with paper towels and remove the silverskin. Sprinkle rub evenly on top and bottom of ribs and gently pat with hands.
In a smoker, adjust vents as needed to maintain a temperature of about 115°C. Place ribs on a well-greased rack directly over water pan and cover or close smoker. Smoke for 3 hours until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 85-88°C, adding wood chips as needed to maintain smoke. Brush with some SIDS SMOKEY GARLIC SAUCE or SIDS HOT WORCESTER SAUCE during the last 30 minutes of cooking.
Remove ribs from smoker. Cover with foil and let stand 20 minutes. Serve with remaining barbecue sauce, for dipping.
