This recipe because is fail proof, pork ribs are very forgiving, whatever you do however you do it, it’s going to be a winner.The result is always impressive, especially to anyone not used to low and slow cooks.Happy grilling!!

COOK TIME: 5:15 / 5:30 HRS

CHARCOAL; Preferably OAK. 3KG Aprox. 
SMOKING HARDWOOD: Hickory, apple, oak, grapevines, etc.At your taste.

Invite your friends over to relax, and have a drink while these ribs are smokin’ low a slow in your Ruby kamado.


  • 3 to 6 PORK RIBS
  • 1 Litre, APPLE JUICE
  • WORECESTSHIRE SAUCE (Or similar sauces)
  • PFIFFI ALLKRYDA DRY RUB (Or similar BBQ species)


If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, and the Worcestershire sauce. Spread thinly on both sides of the ribs; season abundantly with the species dry rub.

When ready to cook, start the Kamado -remember, a fire cube in the middle, set fire with the lid open until the fire is established (10 minutes). Close the dome, wait for the temperature to reach 110ºC and put a full pan of apple juice under the grill but on top of the ceramic protector. Remember this will be indirect cook.

Smoke the ribs, meat-side up, for 3 hours. Tear off long sheets of heavy-duty aluminum foil. Double foil the ribs; pull up the sides to keep the liquid enclosed and add a drop of apple juice.Make sure they don’t leak. Return the foiled ribs to the grill and cook for an additional 2 hours.


Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with BBQ Sauce or alternatively with sweet chili sauce. Arrange the ribs directly on the grill grate and continue to grill until the bbq or chili sauce “tightens”, 10 to 20 minutes more.Let the ribs rest for a few minutes before serving. Enjoy!