Smoked Ribs with Sticky Sauce
Spiced Rub
•1 tablespoon cayenne pepper (adjust spiciness to taste)
•1 tablespoon ground cumin
•1 tablespoon paprika powder
•1 tablespoon brown sugar
•1 tablespoon maldon sea salt
•1 cup/ 250 ml apple juice or
•1 cup / 250 ml craft beer of your choice
•2 aluminuim foil containers
•Aluminuim foil
1.Combine all the spice rub ingredients in a bowl, and mix to combine
2.Remove the membrane from the back of the ribs, and rub well with the season-ing
3.Using wood chips of your choice, fill the smoker box of the Evolution Plus Smoker with soaked chips as per the instructions in the manual. Place the ribs on the racks, light the smoker and smoke for 2 hours with the lid down at 160 °C, spritz the wood chips if necessary with water to prevent them burning.
4.After the ribs have been in the smoker for 2 hours, take them out and place them in the aluminum foil containers. Pour a cup of beer, or apple juice with each rack of ribs. Cover with foil and over the foil and pinch all the edges to ensure that it is sealed well to allow steaming.
5.Place the ribs wrapped in foil back in the smoker for another 2 hours. Remove the wood chips, set the gas oven to 120 °C and bake them for 2 hours.
6.After these 2 hours, remove the ribs carefully from the foil. Generously coat the ribs in BBQ sauce. Put them back in the smoker set for 180 °C and baste fre-quently for another hour.
7.Remove and serve with lots of wet wipes.
Beer BBQ Sauce
•1 cup BBQ sauce
•1 tablespoon mustard
•1 tablespoon tomato sauce
•1 tablespoon brown sugar
•½ cup beer
1.Bring all the ingredients together in a pot, and allow to simmer for 5-10 minutes
2.Baste the meat with the sauce
Smoked Chicken Wings
20 – 24 wings skewered
To serve
Blue Cheese or ranch dressing
Celery sticks
Spiced Rub as per previous recipe
1.Follow the instructions for the spice rub for the ribs
2.Place the wings on the indirect heat and follow the directions for smoking using the wood chips
3.Smoked chicken wings take about 1 1/2 hours to 2 hours to smoke through. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife; if the juices run clear and not pink, the chicken is done. We always recommend us-ing a meat thermometer in conjunction with our meat temperature chart to make sure you remove all meats from the smoker at the prefect temperature
4.Serve with Blue Cheese, or ranch dressing and celery sticks
