Ingredients

The following ingredients have 4 Servings
  • 2 racks of brined pork ribs, weighing around 1kg (2lbs)
  • 15ml (1 tbsp) salt
  • 15ml (1 tbsp) ground cumin
  • 15ml (1 tbsp) dried oregano
  • 15ml (1 tbsp) caster sugar
  • 15ml (1 tbsp) dried garlic granules
  • 15ml (1 tbsp) smoked paprika
  • 15ml (1 tbsp) ground cinnamon
  • 5ml (1 tsp) dried chilli powder
  • Hickory wood chips

Instruction

  • For a very basic brining method, check out my How To Brine Chicken article.
  • Mix the salt, cumin, oregano, sugar, garlic, paprika, cinnamon and chilli in a small bowl.
  • Rub the spice mixture on both racks of ribs.
  • Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
  • Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
  • Hang the ribs on hooks and let them hang on the side of the smoking basket. Place the basket inside the smoker.
  • Close lid and cook until the ribs’ internal temperature is 68°C (155°F). This takes about 60 minutes.
  • Remove the ribs from the smoker and wrap them in foil, letting them rest for about 15 minutes.
  • Serve with sweet potato fries and salad. Enjoy!