Method

Remove the membrane from the under side of the ribs. Insert a knife under the membrane, work a corner loose, grip it with a paper towel, and peel it off. Trim the excess fat from both sides. Salt both sides of the ribs 1 to 2 hours before you cook. Use about 1 teaspoon per kg of meat. Coat the ribs with a thin layer of vegetable oil. Sprinkle with Pork Rub ( see page 7 ) coating all surfaces. Rub it in. You can apply the rub the night before. This is optional. Set up your cooker for indirect grilling.

Preheat your BBQ to about 110-120°c. Maintain this temperature throughout. Cooking at this temperature will allow the ribs to cook low and slow. Add a handful of soaked Samba Pork and Poultry smoking chips. Put the ribs on the indirect side of the grill, meat side up. When the smoke dies down after 20 to 30 minutes, add another handful of Samba Pork and Poultry smoking chips. Allow 4-5 hours for ribs to cook. You may need to add more coals after 2-3 hours to maintain temperature. Then pick up the slab with tongs and bend them gently. If the surface cracks, it is ready. If not return to grill for another 30 minutes.