A wide variety of meats can be cooked in a BBQ smoker, but ribs and chops are classic dishes prepared using the BBQ method. Pork or lamb ribs can also be replaced by beef ribs. The cooking time is 5-7 hours with the preparation. Therefore, take time.

Method:

• Start by preparing the meat – roast the meat in the smoker in large pieces, not slices;
• The pork rib could be a culinary rib, ie with a layer of lard, about 6-8 cm thick;
• Cut off the layer of lard or at least most of it (the top visible layer of fat in the lamb chop);
• Remove larger membranes;
• Season the meat with salt and pepper, rub in and leave to stand for 1-2 hours;
• Preheat the BBQ smoker (with wood or barbecue briquettes);
• When the smoker is hot, place the meat into the smoker. Be sure to have water in the smoker water bath;
• Cook for about 3 hours and keep the temperature (about 100 degrees);
• Make sure you don’t run out of water;
• Make a mop sauce: something sweet (jam, syrup or preserve), sour (lime or lemon) and spicy (chilli). Simmer the mop sauce in a sauce pan, blend it with a blender if necessary;
• Season the mop sauce according to preference. For example, if you want to preserve the natural taste of lamb or beef, the mop should be as modest as possible. If you want to reduce the natural taste, add plenty of chilli, herbs, etc. Blueberry or blackcurrant in the mop sauce makes the meat dark. If this is not the purpose, use apples or pineapple for the sauce, for example;
• It is recommended to mop the ribs only after 3 hours of cooking in the smoker, otherwise the sugar will start to burn;
• At the end of baking, raise the temperature to 120 for about 30-45 minutes, but make sure there is enough water in the water bath;
• The meat is ready when it comes off the bones. Before cutting and serving, allow the meat to cool slightly;
• Serve the meat with what you like. The BBQ ribs taste great even when cold and can be stored in the refrigerator for several days. Therefore, we recommend cooking more than less at once.