Justin Posted August 15, 2022 Share Posted August 15, 2022 I made this yesterday and it was big flavour lovely and bite off ribs. Big flavour. Marinade in covered roasting pan for 4 hours in fridge. Took out of fridge 45 mins before putting in smoker Recipe sourced from Weber Big Book of BBQ book page 160 https://www.amazon.co.uk/Webers-Book-Barbecue-Jamie-Purviance/dp/0600628833) Marinade: 150ml oil, (I used rapeseed oil but recommended is ground nut or vegetable oil) 100ml quality light soy sauce 4 tablespoons freshly squeezed lime juice (takes about 3 limes) 2 tablespoons freshly grated lemon zest (takes about 3 lemons) 2 tablespoons of finely chopped garlic (about 3 cloves) 2 tablespoons of Vietnamese or Thai fish sauce (I used nam pla Thai fish sauce) 2 tablespoons of honey I had two racks for two people which was perfect. Mine weighed about 500g each recommended is 750 to 1kg each ( which would serve 4 not 2) 2 limes cut into wedges to 2 tablespoons chopped fresh basil leaves Whisk marinade together, marinade for 4 to 6 hours, turn occasionally Prepare grill for roasting indirect 130 to 180c (I did 146c with WSM and Smokefire dialled in on my phone and prepped the WSM 45 mins (i.e. when I took ribs out of fridge) Remove ribs for roasting tray and put marinade left into a pan, Bring marinade to boil an simmer for 2 minutes. leave to cool Wrap each rack tightly in foil (this i important you do not want the meat juices to escape Add racks to WSM indirect low heat for 1 1/4 hours, no smoking wood though Remove from WSM and let rest for 10 mins then unwrap and our meat juices to the simmered marinade Put racks (no fil now) back on smoke meaty side down indirect low temp for 15 minutes, turn ribs over bone side down and leave for 45 mins to 1 hour, basting occasionally with the marinade meat juices mix Ribs will be ready when the bones are 5mm or so exposed from the racks and if you pick up one end with tongs they should bend nicely but for me not quite tear, Weber says tears easily Rest for 5 to 10mins About 2 hours 40 mins in all Serve with lime wedges to squeeze over the ribs and sprinkle with chopped basil, the basil really works with the meat. As my ribs rack were smaller they did cook to tender one end quicker than rest to extent some bones fell out but that s ok, persevere and cook per recipe and you will get a nice tasty on those bits too. Delicious 1 1 Quote Link to comment Share on other sites More sharing options...
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