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Treat dad this father's day with smoked baby back pork ribs. American style baby back short ribs may take some time to cook but are well worth the wait. What you are left with is succulent, juicy meat fit for a celebration. This BBQ box is designed for a kettle or charcoal barbeque but can be adapted for gas barbeques with a smoking box. 


2 x racks of pork ribs

2 tsp olive oil


Meatsmith spice rub

4 Tablespoons Fancy hanks BBQ sauce







Prepare a kettle BBQ or smoker for indirect heat.

To do this, light a chimney full of charcoal. When red hot, pour into the BBQ on one side, on top of a chimney full of unlit charcoal.

Adjust the Bottom dampers to ¼ open and the top damper to ¾ open

Place an aluminium tray ¾ full of hot water on the side of the grate opposite the coals.

Place the grill grate on top and replace the lid.

Leave for 20 minutes or so to stabilise the temperature at 120C.

Coat the pork ribs in a thin, even layer of olive oil – this is to help the rub stick.

Season on both sides with salt

Coat the pork ribs on all sides with an even layer of spice rub, using your hands to gently rub it in.

Throw a handful of smoking chips onto the hot coals. Place the pork ribs on the indirect side of the grill grate, opposite the hot coals and over the top of the water tray. Replace the lid, and smoke for 30 minutes.

Throw another handful of smoking chips onto the hot coals. Replace the lid, and smoke for a further 2.5 hours, topping up the coals as necessary.

At this point remove the pork ribs from the smoker.

Place the pork ribs on a large sheet of butchers paper or aluminium foil.

Using a pastry brush, brush each rack of short ribs with 1 Tablespoon BBQ sauce.

Wrap the pork ribs in the butchers paper or foil to create a tight parcel.

Place the parcel back on the smoker, and continue to cook for 1.5 hours.

At this point, remove the parcels from the smoker. Unwrap the pork ribs, and brush each rack with a further 1 tablespoon of BBQ sauce.

Place the ribs back on the smoker, and continue to cook for a final 45 minutes to set the sauce on the ribs.

Remove from the smoker. Using a sharp knife, carve the ribs into pieces between the bones.

Serve immediately, with extra sauce on the side.