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by Neil Clifton

Where to begin with pork ribs - there are a couple of cuts, babyback and belly. Belly ribs are meatier and take longer to cook, baby back ribs are the more traditional style you would get served in a restaurant. You may have heard of St Louis ribs, these are trimmed belly ribs. I like them all, my favoirte though is St Louis, which I trim myself. In the height of Pit Smoked BBQ Days, we would cook fresh and sell up to 200 racks of babybacks a day. They were so popular, we pre-sold them for collection at a specified time. The first step in cooking any cut of ribs is to remove the membrane on the bones, don't skip this step - it makes all the difference.


1 rack of pork ribs

1 tbs salt

1 tbs ground black pepper

1.5 tbs smoked paprika

2 tbs soft brown sugar

BBQ Sauce (optional)


1. Remove the membrane on the back of the ribs.

2. Combine the rub ingredients and rub the ribs.

3. Set the BBQ for indirect (smoking) setup.

4. Place the ribs in the BBQ and add some wood chips (apple) onto the coals.

5. Cook until the temp of the ribs is 170F.

6. Remove from the smoker and add the brown sugar all over the ribs.

7. Wrap the ribs in 2 layers of cling film and two layers of foil.

8. Cook for another hour until temp of the ribs is 200F.

9. Remove ribs from the smoker and leave to rest for 15 minutes.

10. Unwrap the ribs and place on the bbq for 10 minutes, if using sauce, add this to the ribs.

11. Remove ribs from the BBQ and enjoy.


I like my ribs dry, but adding a sauce is great. A good bourbon is the perfect pair for these smokey ribs.



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