Lance says, “Kansas City ribs are my favourite style of pork rib, dry rubbed, big flavoured, sweet and sticky. Hickory is my wood of choice for smoking, with apple a close second.”

Trim the ribs and mix the spice rub together.

Brush the ribs with American mustard and sprinkle liberally with the spice rub.

Place on the smoker and cook at 110ºC for 120ºC for around 3 hours or until the spices have set.

Check the spices by using your nail to do a scratch test.

Once the spices have set, remove the ribs and place them meat side up on a large piece of silver foil.

Sprinkle with brown sugar, apple juice and agave syrup.

Flip the rib over with the meat side down and repeat the sprinkling process.

Wrap the ribs up tight in foil and continue to wrap until all the ribs are well covered.

Place the ribs back on the smoker for another hour for baby backs and two hours for spare ribs.

After 4 hours, use a toothpick to check the tenderness of your ribs by inserting the toothpick in the thickest part of the meat, between the bones.

Remove the ribs from the smoker, retain all the meat juices and place the unwrapped ribs back on the smoker for 45 minutes to an hour. Continue to glaze them with the juices.

This method is known as the 3-2-1 method of cooking ribs and will guarantee tender ribs.

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