TEXAN SMOKED RIBS

PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION & SOAKING) SERVES 4

3kg american−style pork ribs

2 tablespoons sweet paprika

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon flaked sea salt

1 tablespoon brown sugar

2 handfuls (225g) hickory wood chips barbecue smoker box BARBECUE SAUCE

2 cups (500ml) barbecue sauce

½ cup (125ml) beer

½ cup (125ml) pure maple syrup

¼ cup (60ml) apple cider vinegar

1 Using a small knife, trim membrane from back of ribs. Place ribs on a tray. Combine spices, salt and sugar in a bowl. Rub spice mixture over the top of the ribs. Cover; refrigerate overnight. 2 Soak half the wood chips in a small bowl of water for 30 minutes; drain. Combine soaked and remaining dry chips in a barbecue smoker box. Place in a preheated medium−hot (180°C/160°C fan) barbecue, close barbecue lid; leave for 10 minutes or until chips begin to smoke.

3 Meanwhile, make barbecue sauce. Reserve ¾ cup of sauce for serving. 4 Brush ribs with a little of the remaining sauce; place on a barbecue rack overhanging the smoke box in the barbecue. (Alternatively, place over a wire rack on the grill side plate for indirect heat.) Cook ribs, in a covered barbecue, for 1¾ hours, brushing with remaining sauce every 15 minutes or until ribs are tender and darkly glazed.

5 Serve ribs cut into short lengths with reserved sauce.

BARBECUE SAUCE

Bring ingredients to the boil in a medium saucepan over high heat. Reduce heat; simmer for 8 minutes or until liquid is reduced and sauce thickens slightly.