PORK BELLY RIBS - GIANT SMOKED RIBS - how to smoke ribs on the weber kettle

PORK BELLY RIBS - These giant ribs are going to blow you away. With this rub and this sauce you will have guaranteed success.
This is where I order my meat - /
This is the Whiskey & Peach sauce -
Here is the GrillaQue (water container) -
Total cooking time: 0 hours 00 minutes
Preparation time 0 hours 00 minutes
Cooking time 0 hours 00 minutes
Suggested tools USA:
Extra heavy duty tin foil -
Stainless steel sauce brush -
BBQ turner -
Suggested tools GER:
Apple Holz Chunks -
Sauce brush -
Rosle BBQ Turner -
Ingredients:
Pork Belly Ribs
Barbecue sauce
Dry Rub ingredients
Light brown sugar - 3/4 cup
(or cane sugar)
Sugar - 1/2 cup
Paprika powder - 1/2 cup
Crushed black pepper - 3 tbsp
Garlic powder - 2 tbsp
Onion powder - 2 tbsp
Rosemary powder - 1 tsp
Ginger powder - 1 tsp
Cayenne pepper - 1 tsp
How To:
06h25m - Setup your barbecue for smoking at 110 degrees Celsius or 225 degrees Fahrenheit
05h50m - Mix up the dry rub and apply it to the ribs
05h40m - Smoke the ribs with peach or apple wood chunks
02h40m - Set the barbecue to 160 Celsius, 350 Fahrenheit. Wrap the ribs in foil and barbecue sauce
02h30m - Place the ribs back on the barbecue and cook them
00h30m - Unwrap the ribs place them back on the barbecue and brush the with barbecue sauce. Wait until the sauce has dried up
00h15m - Brush the ribs with the sauce again
00h00m - When the sauce on the ribs has dried the ribs are done..enjoy!!
X's social media
Follow me on instagram - /
Share your pictures or ask me questions on my facebook forum - ...
Like my facebook page -
Follow me on twitter -
Music courtesy of Audio network
Royalty free music
Title: Cash Money
Artist: Garreth Johnson