These ribs are tender, juicy, smoky and succulent!






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A smoke pouch is a great way to add smoke to any barbeque. I use hickory wood here, as it goes really well with pork. I cook these ribs using indirect heating: One half of the barbeque on, one half off, so the hot side gets the smoke pouch and the ribs go on the side that’s off. The long slow cooking makes for beautifully tender ribs.   


Dry rub

  • 3 tsp oregano
  • 3 tsp thyme
  • 3 tsp salt
  • 1 tsp ground black pepper

Sweet and tangy barbeque sauce

  • 1½ tbsp (30 ml) butter
  • 1 small onion, minced
  • 1½ tbsp (30 ml) bourbon, for flame (optional) + ¼ cup (60 ml) bourbon
  • 2 scant cups (480 ml) ketchup
  • ¼ cup (60 ml) water
  • ¼ cup (60 ml) apple sauce
  • ¼ cup (60 ml) apple cider vinegar
  • ¼ cup (60 ml) Worcestershire sauce
  • 1½ tbsp brown sugar
  • 1½ tbsp (30 ml) molasses
  • 1½ tbsp (30 ml) clover honey
  • 2 tsp dry mustard powder
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp (5 ml) lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wood chip soaking time: 1 hour

Resting time: 10 minutes

1. Prepare 2 smoke pouches. Place 4 cups (1 L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (480 ml) of dry wood chips.

2. Use a set of pliers (designated for kitchen) to remove the membrane along the back of the ribs.

3. Prepare the dry rub for the ribs by combining oregano, thyme, salt, and ground black pepper. Cover the ribs with the dry rub and refrigerate.

4. Squeeze excess water out of wet chips. Spread 2 cups (480 ml) of wet wood chips on a large piece of aluminum foil. Place 1 cup (250 ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.

5. For the sweet and tangy sauce, in a large skillet melt the butter and sauté the onions until they are translucent. Optional: Add 2 tbsp (30 ml) of bourbon to the butter and onions and light on fire.

6. Add ketchup, water, apple sauce, apple cider vinegar, Worcestershire, brown sugar, molasses, clover honey, mustard powder, chili powder, garlic powder, cayenne, lemon juice, and ¼ cup (60 ml) bourbon. Stir to blend ingredients well then bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat and set aside.

7. Prepare the barbeque for indirect grilling. Preheat the barbeque to 110°C (220°F). Place one smoke pouch directly over the heat source. Close the lid and wait for smoke to generate.

8. Once barbeque is smoking, place the ribs on the side of the barbeque without direct heat. Smoke the ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through. Halfway through cooking, baste liberally with the sweet and tangy barbeque sauce. Allow to cook for another hour.

9. Baste again and continue cooking.Baste the ribs again before removing from grill once ribs are tender and falling off the bone. Rest ribs for 10 minutes (see Note).



• Cooking times and temperatures will vary depending on the size and type of your barbeque.

• It’s important to rest the ribs after they come off the grill. I like to cover them with a foil ‘tent’ to help retain the moisture.