Slow Cooked Beef Ribs ver 2

It's a summer Sunday, which means I try out some barbecue dishes. Today's experiment is slow cooked barbecue beef ribs.

Ingredients

• 1 kilogram beef ribs, from the Willetton Bucher in Southlands.
• Zach's original style barbecue brisket rub, from www.usafoods.com.au or David Jones.
• 2 tablespoons Chilli Powder
• Ardmona Pizza sauce (comes in a squirt bottle)
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Whole grain mustard
• 2 tablespoons Brown sugar

Equipment

• Weber barbecue
• Aluminium pie dish trays for hickory chips and water
• Hickory chips
• Water
• Heat beads

Preparation (on the previous evening)

1. Remove the membrane from the back of the beef ribs.
2. Coat evenly in Zach's barbecue rub.
3. Keep refrigerated overnight.

Slow Cooking

Set up Weber for smoking, aiming for a temperature of between 80 and 100 degrees Celsius. Place a drip catching tray on the lower rack, and place the ribs on the top rack. Cook for about 5 hours.

Barbecue Sauce

Mix brown sugar with apple cider vinegar and then heat in microwave for ~30 seconds. This will warm up the mixture enough to dissolve the sugar. Add chilli powder, worcestershire sauce and mustard and mix. Add  a small amount of pizza sauce (a couple of short squirts).

Finishing

At the 5 hour mark, glaze the ribs with the barbecue sauce. Cook for another 15 minutes, then remove from barbecue and serve.

Notes
Where is version 1? I'll post that another day. :)