SMOKED RIBS

4 to 6 servings

• 1.3 - 1.8 kg of ribs
• 45 ml of oil
• Salt
• Pepper
• 2 whole onions (chopped)
• 30 ml of vinegar
• 30 ml of Worcestershire sauce
• 125 ml of apple juice or soda
• Paprika
• Chili powder
• Suggested wood pellets: Competition blend 

1. Preheat the grill, then reduce the setting to 82-107 °C 
2. Prepare the ribs by removing the thick layer of skin on the back. Sprinkle the ribs with salt and pepper.
3. Place the ribs on the grill, spacing them out evenly. Smoke for 3 to 4 hours.
4. Mix the rest of the ingredients in a saucepan and bring to the boil. Let the sauce boil for five minutes to thicken.
5. Remove from the grill. Raise the temperature of the grill to 176 °C.
6. Place each rib in a double-layered aluminium pouch. Pour 50 ml of sauce over the ribs in the pouch. Close the pouch.
7. Place the pouch carefully on the grill. Smoke for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the ends of the ribs and will be very tender. Increase the temperature of the grill to 260 °C. Put the ribs back on the grill and brush with sauce on both sides.
9. When the sauce is caramelised and sticky, remove from the grill and serve.

Increase the grill temperature to 260 °C . Put the ribs back on the grill and season or rub with dry seasoning. Sear the ribs, remove from the grill and serve.