Tuesday, 11 March 2014

Gluten Free Spicy Smoked Pork Ribs

spicy smoked pork ribs
Just Smoked
It's been a while since I shared a new recipe because I haven't been experimenting, I've been all achy and tired most of the time recently so being in the kitchen hasn't been something to look forward to like usual.

We did a re-run of these ribs though and with a longer smoking time they came out a-mazing, I knew they would so I documented the entire process to share.

Sorry if you don't have a smoker, these would still be lovely if put them in the oven for a few hours, not as good but still good. The chipotle lends a smokiness so there would still be a touch of that in there.

We always used to marinate our ribs in a sauce but I've been leaning towards the dry rub marinade for a while now and I've decided that I prefer it. I think it gives more of an oomph of flavour.

There's nothing complicated about this except for needing patience - something I am quite lacking - because you will be tortured by the smell of these ribs cooking and if you're hungry it's tempting to take them out early, but you can't, you have to give them the full cooking time because although your nose will be of a constant twitch like Samantha from Bewitched and your mouth will be watering like a big slobbering hound dog, you have to let them cook low and slow.

I've just made myself crave these things.

To feed the two of us we've been buying 2 racks around 3 pounds total in weight.


3lbs Pork Racks
2 Tablespoons Garlic Powder
2 Tablespoons Asafoetida (you can use onion powder instead but I'm allergic/intolerant)
2 Tablespoons Paprika
1 Tablespoon Garlic Salt
1 Large Chipotle
1 Tablespoon Chilli Powder
1 Tablespoon Sugar

For the smoke: 1 1/2 Tablespoons Whiskey Soaked Oak Wood Chips

  • Remove the membrane from the back of the ribs (it's not that hard and it really is worth doing)

  • Cut the racks in half if needed (I didn't have a large enough container to coat them with the rub)
  • Chop the chipotle finely, including seeds
  • Put the chipotle, garlic powder, asafoetida, paprika, garlic salt, chilli powder and sugar into a flat bottomed container and mix
spicy rib rub
Pre-Mix, Obvs
  • Place a rack meat side down and press into the rub
  • Now press bone side down
spicy ribs in dry rub
Use Gloves If You Don't Want Crusty Hands, I Did Not = Epic Hand Washing
  • Any bare bits sprinkle the rub over and press into the ribs with your fingers
  • Put the rack into a sealable plastic bag
ribs marinating in spicy dry rub
Now For The First Round Of Patience
  • Repeat until all racks are covered in the dry rub marinade, bagged and sealed
  • Put in the fridge for 24 hours
All good things to those who wait... (I've never personally thought this to be true outside of food, you wait, you get jack sh*t in my experience)
  • Prep the smoker by putting a large square of tin foil in the bottom then put the wood chips on top of it. Place the cooking tray on top. Heat the cooking hob on high
ribs in 24 hour marinade
Look At Those Juices
  • Remove the racks from the bags (we put 1 rack, 2 halves in each bag) and put into the smoker
marinated pork ribs
Pour Any Juices From The Bags Over The Ribs
  • Slide the lid on and place onto the pre-heated hob ring
  • Lower the temperature to medium and smoke for 3 hours
  • Remove from the smoker with tongs and put on a large plate

just smoked pork ribs
Literally Just Out Of The Smoker, Steamy!

gluten free smoked pork ribs
That second photo was taken about 20 seconds after the first, we were sooo hungry, The Glutenite blew over them so the steam would be clear for a second for me to take the photo. Not the best of presentation as per usual but a bloody good recipe and I'd rather share tried and tested good gluten free recipes than photograph some granola beautifully.

These are floppy, fall of the bone juicy. If I could source some tomato powder I'd add this to the mix for an even more barbequey taste but they're really delish as they are.

So there you go, yummy Gluten Free Spicy Smoked Pork Ribs, hopefully more recipes coming soon depending on achiness.

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