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How to Smoke Your Own Meat

Posted June 6th, 2016 by simon brigg    No Comments

Guys, want to know our secret recipe for the perfect rib? Tough luck, we’ll never let it slip. However, if you want to smoke your own meat, we’re not going to let you do a bad job. Here’s our guide to creating unbeatable home-smoked ribs.


  1. Time, time, time

Hopefully you weren’t planning to create delicious smoked meat in an hour or two. This is a job that takes a fair amount of time. Don’t let that put you off though, the end results are worth the wait.


  1. Mighty meat

For the perfect smoked rib, you need to pick the right cut. Believe us, you’re not going to do any better than the mighty spare rib. A three-pound St Louis cut slab of spare ribs will do the job.


  1. The right wood

Get the right wood for your BBQ. Hickory chunks will smoulder and won’t fire up as much as chips, ensuring you get that authentic smoky flavour!


  1. The right rub

Next, give your meat a good ol’ rub. A simple pit master rub could be something like the following:

  • 1/2 cup kosher salt,
  • 1/2 cup brown sugar,
  • 1 tablespoon of lemon pepper,
  • 1 tablespoon of black pepper, and
  • 2 teaspoons chili flakes.


  1. Smokey goodness

If you don’t have a smoker, you can do this with a basic charcoal grill. Open your grill’s bottom damper, then pile lit coals on top of it, keeping all the coals on one side of the grill. Slowly add the coals until it gets up to 250 degrees—the hottest your smoker or grill should ever get.

Buy a cheap laser heat gun (only about £10!) and use that to test the temperature. Then put wood on top of the coals.


  1. 4 hours later

4 hours is the perfect amount of time to wait for your ribs, and you know they’re done if you can hold them up, shake them, and they start to wiggle a bit. Add your favourite glaze directly over the heat or over to the side, and you’re done.

Cut the rubs into portions of 2s or 3s and serve to your hungriest pals. Or just for yourself. We won’t judge.

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