Five-Spice Pork Ribs

• 2 sides pork short ribs

• 4T Dijon mustard

• ¾ cup pork-rib spice rub (see opposite page)

FOR SMOKING

• 9 cups wood chips

• 1 cup vinegar

• 1 cup water

• 1 cup apple juice

FOR SPRITZING

• 1 cup water

• 1 cup apple juice

• 1 cup apple cider vinegar

BBQ SAUCE

• 1 cup sweet chilli sauce

• ½ cup soy sauce

• 2t red curry paste

• 2t sesame oil

• 6 drops fish sauce

• 1t roasted chilli paste (from Asian shops)

• 1 lime, juice and zest

TO SERVE

Soak the wood chips in vinegar, water and juice for 40 minutes. Then drain. Preheat the smoker to medium-coal stage. Scatter 1½ cups wood chips over the coals. Spread mustard over the ribs, then spice rub. Once the chips are smoking, place the ribs in the smoker with the fat facing up and close. Leave to smoke for 90 minutes. Add spritz ingredients to a spray bottle and give it a good shake to mix. After 90 minutes, start spritzing the ribs every 15 minutes.

Smoke the ribs for 3 hours before turning them. Then smoke them for another 2 hours and turn them again. Continue to spritz. Add extra cups of wood chips and coals throughout.

Remove the ribs and rest the meat for 45 minutes. Just before serving, brush the ribs with BBQ sauce on both sides.

These require some attention and take a little longer than the chicken. Serves 6–8

TIP You can bake potatoes in your smoker: poke them with a fork, wrap in foil and place on the wood chips and coals for about 15 minutes. They’re delicious with the ribs.