Sticky Smoked Pork Ribs

This one comes straight from our kitchen. Pork ribs rubbed with our Taco Rub and BBQ Pepper, smoked low and slow, wrapped in foil with Original BBQ Sauce, then glazed until they're properly sticky. We filmed the whole thing so you can see exactly how it's done.

Jump straight to the recipe

Every smoker runs a little differently, so use the times as a guide and cook to feel.

What you need

• Pork ribs, full racks
• Fancy Hank's Taco Rub
• Fancy Hank's BBQ Pepper
• Fancy Hank's Original BBQ Sauce, and plenty of it
• A smoker, foil and a basting brush

Method

1. Rub and smoke. Give the racks a good, even coat of Fancy Hank's Taco Rub and BBQ Pepper. No mustard needed, the rub sticks perfectly well on its own. Place them in your smoker at 110 to 120°C and cook uncovered for 3 hours.

2. Pull them off and sauce. By now the ribs should have a deep, dark red colour from the smoke. Pull them off, lay each rack on a sheet of foil and baste generously with Fancy Hank's Original BBQ Sauce.

3. Wrap tight. Wrap each rack tightly in the foil and return them to the smoker for 2 hours at 110°C. This wrapping technique is known as the Texas crutch.

4. Unwrap and glaze. Take the ribs out, carefully unwrap them and give them another generous glaze of Original BBQ Sauce.

5. Finish sticky. Return the ribs to the smoker, uncovered, for 1 more hour at 110°C, applying sauce every 15 minutes until they're sticky, sweet and bloody amazing.

6. Serve and get stuck in. The meat should be tender and pull cleanly from the bone with a gentle bite. Good ribs don't fall off the bone. They pull off the bone.

Or buy them on their own: Taco Rub, BBQ Pepper, Original BBQ Sauce.