Cooking Instructions - Smoke and Flame Spice Blends and Dry Rubs

Cooking Instructions: Indonesian Pig Roast

Kieren Caldwell

Indonesian Pig Roast Spice Blend

Prefer to do a huge chunk of pork shoulder instead of belly slices?  Follow our Boston Butt Rub Method instead!

Flavour to taste:  This is a hot blend when you use a lot (2 tbpsns per 500g); more a medium/hot if you use sparingly (1 tbpsn per 500g).  We tend to go a bit easier on it ourselves but that's a personal choice.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Indonesian Pig Roast Spice Blend

Instructions:

  1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  2. Season the Pork Belly: Generously rub the Indonesian Pig Roast Spice Blend into both sides of the pork belly slices.
  3. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C, ready for direct grilling.
  4. Grill the Pork Belly: Place the pork belly slices directly on the grill. Grill for about 5-7 minutes on each side, until the fat renders and the slices are golden brown and crispy.
  5. Monitor and Turn: Keep an eye on the slices as they cook, turning them occasionally to prevent burning and to ensure an even char.
  6. Rest and Serve: Once the pork belly is cooked and has a nice char on the outside, transfer it to a plate and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is succulent and tender.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Indonesian Pig Roast Spice Blend

Instructions:

  1. Preheat the Oven: Preheat your oven to 160°C.
  2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  3. Season the Pork Belly: Generously rub the Indonesian Pig Roast Spice Blend into both sides of the pork belly slices.
  4. Arrange the Pork Belly: Place the seasoned pork belly slices on a wire rack over a baking tray. This setup allows the heat to circulate around the pork belly slices, cooking them evenly.
  5. Slow Cook: Cook in the preheated oven for 2 hours. This low and slow cooking method will render the fat gradually, ensuring that the pork belly slices become tender and are infused thoroughly with the spice blend flavors.
  6. Finish for Crispiness: If you desire a crispier finish, increase the oven temperature to 200°C during the last 10-15 minutes of cooking to crisp up the exterior of the pork belly slices.
  7. Rest and Serve: Allow the pork belly slices to rest for a few minutes after removing them from the oven before serving. This resting period helps in retaining the juices within the meat, making it more flavorful and tender.

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Melt In Your Mouth Ribs using our Kansas City Rub

Kieren Caldwell
Kansas City Dry Rub Spice Blend

Ever tried Alabama Fries with your ribs?          Recipe here.

Flavour to taste:  Around 1 tablespoon of spices per 500g of meat recommended.

Ingredients:

  • Baby back pork ribs, membrane removed
  • Kansas City Rub

Instructions:

  1. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
  2. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
  3. 3 Hours Smoking: Set up your BBQ for indirect grilling at a low temperature, around 107°C to 121°C. Place the ribs bone side down away from the direct heat. Close the lid and smoke for 3 hours, maintaining a consistent temperature.
  4. 2 Hours Wrapped: After 3 hours, remove the ribs from the BBQ. Wrap them tightly in aluminium foil, optionally adding a splash of apple juice inside the foil for moisture. Return the wrapped ribs to the BBQ and continue to cook for another 2 hours at the same temperature.
  5. 1 Hour Unwrapped: Remove the ribs from the foil and place them back on the BBQ over indirect heat. Cook for another 1 hour, during which the ribs will firm up and get a perfect glaze.
  6. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with your favourite BBQ sauce on the side.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.


 

 

 

In the Oven: Slow-Cooked Baby Back Pork Ribs

Ingredients:

  • Baby back pork ribs, membrane removed
  • Kansas City Rub

Instructions:

  1. Preheat the Oven: Preheat your oven to 150°C.
  2. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
  3. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
  4. Prepare the Water Bath: Place a large roasting tin filled halfway with water on the bottom rack of the oven. This will create a moist environment to help keep the ribs tender.
  5. Cook the Ribs: Place the ribs on a rack in a roasting tin above the water bath. Cover the ribs and the tin tightly with aluminium foil to trap the steam.
  6. Slow Cook: Cook in the preheated oven for about 3 to 4 hours, or until the ribs are very tender.
  7. Finish with a Glaze: In the last 15 minutes of cooking, remove the foil and brush the ribs with a thin layer of BBQ sauce or honey for a glaze. Increase the oven temperature to 200°C and return the ribs to the oven uncovered to caramelise the glaze.
  8. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with extra BBQ sauce on the side.

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Cooking Instructions: Charred Hispi Cabbage

Kieren Caldwell
Charred Hispi Cabbage Spice Blend

Ingredients:

  • Hispi cabbage (also known as sweetheart cabbage), quartered
  • Charred Hispi Cabbage Spice Blend
  • Olive oil

Instructions:

  1. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
  2. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C, ready for direct grilling.
  4. Grill the Cabbage: Place the cabbage quarters directly on the grill. Grill for about 5-7 minutes on each side, until the outer leaves are charred and crispy, and the cabbage is tender.
  5. Rest and Serve: Remove the cabbage from the grill and let it rest for a couple of minutes. Serve warm as a delicious side dish.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Hispi cabbage (also known as sweetheart cabbage), quartered
  • Charred Hispi Cabbage Spice Blend
  • Olive oil

Instructions:

  1. Preheat the Oven: Preheat your oven to 220°C.
  2. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
  3. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
  4. Arrange the Cabbage: Place the seasoned cabbage quarters on a baking tray lined with parchment paper.
  5. Roast the Cabbage: Roast in the preheated oven for about 20-25 minutes, or until the edges are charred and the cabbage is tender.
  6. Rest and Serve: Remove the cabbage from the oven and let it rest for a couple of minutes before serving. This method will give you a tender cabbage with crispy, charred edges, perfect as a side dish.

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Cooking Instructions: Greek Chicken Gyro Souvlaki

Kieren Caldwell

Pile smoky, lemony chicken into warm pittas with cool yoghurt, cucumber and crisp red onion.

Serves 4. Prep 15 min. Marinate 30 min–2 hr.

Ingredients

  • 750 g boneless, skinless chicken thighs, cut into roughly 3 cm pieces
  • 40 g Smoke & Flame Greek Souvlaki blend
  • 1 tbsp olive oil
  • 4 pittas
  • 150 g plain Greek yoghurt
  • ½ cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 lemon, cut into wedges

Recipe allergens: Milk (yoghurt) and wheat (pittas, if wheat-based). Check the blend and pitta labels for any additional declarations.

BBQ

BBQ and metal skewers · Medium-high direct heat. Cook 12–16 min.

  1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
  2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
  3. Heat the BBQ for medium-high direct cooking. Thread the chicken onto metal skewers, leaving a little space between pieces.
  4. Grill over direct heat for about 12–16 minutes, turning every few minutes. Move to a cooler area if the outside is darkening too fast. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
  5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the BBQ recipe PDF

Oven

Oven and oiled baking tray · 220°C conventional / 200°C fan. Cook 18–24 min.

  1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
  2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
  3. Heat the oven to 220°C conventional / 200°C fan. Spread the chicken on a lightly oiled tray with space between pieces.
  4. Roast for about 18–24 minutes, turning once. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
  5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the Oven recipe PDF

Air fryer

Air fryer basket · 190°C. Cook 12–18 min per batch.

  1. Toss the chicken with the blend and oil. Cover and refrigerate for 30 minutes to 2 hours.
  2. Keep the yoghurt, salad and clean serving utensils separate from the raw chicken.
  3. Set the air fryer to 190°C, following the appliance instructions. Arrange the chicken in a single layer without skewers, working in batches if needed.
  4. Cook for about 12–18 minutes per batch, turning halfway. Before serving, use a clean food thermometer to check the centre of the thickest pieces reaches 75°C for 30 seconds or 70°C for 2 minutes.
  5. Warm the pittas. Fill with yoghurt, cucumber, red onion and the cooked chicken. Finish with a squeeze of lemon.

Download the Air fryer recipe PDF

Greek Souvlaki blend · Greek Souvlaki Inspo & Instructions

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Cooking Instructions: Nepalese Chicken or Pork Sekuwa

Kieren Caldwell
Nepalese Sekuwa Spice Blend

Try with a side order of 'Confused Indian Potatoes' - recipe here.

Flavour to taste:  Around 1 to 1.5 tablespoons per 500g of diced meat recommended.

Ingredients:

  • Boneless chicken, cut into cubes
  • Nepalese Sekuwa Spice Blend
  • Vegetable oil for marinading
  • Honey or golden syrup (optional), for brushing

Instructions:

  1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
  2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend and a little oil. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
  3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
  4. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C.
  5. Grill the Skewers: Place the chicken skewers on the grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is charred at the edges and cooked through.
  6. Optional Glaze: In the last few minutes of grilling, brush the chicken skewers with a thin layer of honey or golden syrup. Watch closely and turn frequently to prevent the glaze from burning.
  7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Boneless chicken, cut into cubes
  • Nepalese Sekuwa Spice Blend
  • Honey or golden syrup (optional), for brushing

Instructions:

  1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
  2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
  3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
  4. Preheat the Oven: Preheat your oven to 200°C.
  5. Cook the Skewers: Arrange the chicken skewers on a wire rack set over a baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.
  6. Optional Glaze: In the last few minutes of cooking, brush the chicken skewers with a thin layer of honey or golden syrup. Return to the oven and watch closely to ensure the glaze caramelises but does not burn.
  7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

These chicken skewers with Nepalese Sekuwa blend offer a rich flavour profile, and the optional glaze adds a delightful sweet touch. Be mindful when applying the glaze to prevent it from burning and to achieve the perfect caramelisation. Enjoy your skewers!

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Cooking Instructions: Black Country Chicken Tikka

Kieren Caldwell
Black Country Chicken Tikka

Dare to try our "What-The-F**k-Sauce": 

Recipe here.

Flavour to taste:  Around 1 to 1.5 tablespoons per 500g of meat recommended.

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined. The yoghurt's acidity and the spices will tenderise and flavour the chicken.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C, and set it up for direct grilling.
  4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs directly on the grill. Grill for about 6-8 minutes on each side, or until the chicken is charred in spots and cooked through.
  5. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  6. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Preheat the Oven: Preheat your oven to 200°C.
  4. Prepare the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the chicken thighs on a wire rack set over a baking tray to allow air circulation and even cooking.
  5. Cook the Chicken: Place in the centre of the preheated oven. Roast for about 25-30 minutes, or until the chicken is charred in spots and cooked through.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

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Cooking Instructions: Pyongyang Pork Belly Korean BBQ Gochugaru Pepper

Kieren Caldwell

Try with a side order of Killer Gochujang Noodles - recipe here.

Flavour to taste:  Around 1.5 to 2 tablespoon of spices per 500g of meat recommended.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey for brushing

Instructions:

  1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  2. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  3. Prepare the BBQ: Set up your BBQ for direct grilling over medium heat, aiming for a temperature of around 180°C to 200°C.
  4. Grill the Pork Belly: Place the pork belly slices directly over the heat. Grill for about 7-10 minutes on each side, depending on the thickness of the slices.
  5. Check for Doneness: The pork belly is done when the outside is crispy and caramelised, and it has an internal temperature of 63°C when checked with a meat thermometer.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and briefly return to the grill until the honey is caramelised and sticky.
  7. Rest and Serve: Let the pork belly slices rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey, for brushing

Instructions:

  1. Preheat the Oven: Preheat your oven to 160°C.
  2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  3. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  4. Arrange the Pork Belly: Place the pork belly slices in a single layer on a wire rack in a roasting tin.
  5. Cook the Pork Belly: Roast in the preheated oven for 1 hour and 20 minutes.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and return to the oven until the honey is caramelised and sticky.
  7. Rest and Serve: Allow the pork belly slices to rest for a few minutes before serving.

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Cooking Instructions: Lamb Raan

Kieren Caldwell
Lamb Raan Spice Blend

Authentic pilau rice with the little coloured bits in it? Recipe here.

Flavour to taste:  Around 3 tablespoons per KG of meat recommended.

 

 

 

 

Lamb Raan

Ingredients:

  • Lamb leg, approximately 2 to 2.5 kg
  • Lamb Raan Spice Blend
  • Natural yoghurt, about 200g

Instructions:

  1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
  2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
  3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
  4. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a steady temperature of around 150°C to 160°C.
  5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg on the grill away from the coals for indirect cooking. Close the lid of the BBQ.
  6. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 150°C to 160°C range. Add more coals as needed to keep a consistent temperature.
  7. Cooking Time: The lamb will need about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
  8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
  9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Lamb leg, approximately 2 to 2.5 kg
  • Lamb Raan Spice Blend
  • Natural yoghurt, about 200g

Instructions:

  1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
  2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
  3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
  4. Preheat the Oven: Preheat your oven to 160°C.
  5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg in a roasting tin. Pour any remaining marinade over the lamb. Cover the tin with foil to keep the moisture in.
  6. Roasting Time: Roast in the preheated oven for about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
  7. Baste the Lamb: Baste the lamb with its juices every 30 minutes to keep it moist and flavourful.
  8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
  9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.

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Cooking Instructions: Memphis Style Pork Ribs

Kieren Caldwell

Memphis Style BBQ Rub

Try with a side order of Parmentier Potatoes -   recipe here.

Flavour to taste:  Around 1.5 tablespoons of spices per rack of ribs recommended.

Dry Rubbed Pork Ribs (3-2-1 Method)

Ingredients:

  • Pork ribs, preferably St. Louis or baby back ribs, membrane removed
  • Memphis Belle Dry Rub

Instructions:

  1. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
  2. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
  3. Prepare the BBQ: Set up your BBQ for indirect grilling with a low and steady temperature of around 107°C to 121°C.
  4. Cook the Ribs (3 hours): Place the ribs bone side down on the grill away from the coals. Cook for 3 hours with the lid closed, maintaining the temperature with indirect heat.
  5. Wrap the Ribs (2 hours): After 3 hours, remove the ribs and wrap them tightly in aluminium foil. Before sealing, you can optionally add some liquid (like apple juice) for moisture. Return the wrapped ribs to the BBQ and cook for another 2 hours at the same low temperature.
  6. Final Stage (1 hour): Remove the ribs from the foil and place them back on the grill. Cook for another 1 hour. In the last 30 minutes, you can apply a thin layer of BBQ sauce if you prefer your ribs sauced, allowing it to caramelise.
  7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
  8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork ribs, preferably St. Louis or baby back ribs, membrane removed
  • Memphis Belle Dry Rub

Instructions:

  1. Preheat the Oven: Preheat your oven to 135°C.
  2. Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t been removed already. Pat the ribs dry with kitchen paper.
  3. Apply the Dry Rub: Coat the ribs generously with the Memphis Belle Dry Rub, massaging it in on all sides.
  4. Cook the Ribs: Place the ribs on a baking tray lined with foil and then cover them with another piece of foil, creating a loose tent.
  5. Baking Time: Bake in the preheated oven for about 2 to 2.5 hours. The ribs should be tender but not falling off the bone.
  6. Grill for Finish: Remove the top foil and brush the ribs with BBQ sauce if you like them sauced. Switch your oven to grill and grill the ribs for a few minutes until the sauce is caramelised and sticky.
  7. Check for Doneness: The ribs are done when the meat has receded from the bones by about 1 cm, and they bend easily when lifted from one end.
  8. Rest and Serve: Allow the ribs to rest for a few minutes, then cut between the bones and serve.

The 3-2-1 method for the BBQ ribs ensures a tender, fall-off-the-bone texture, while the oven method offers a more convenient but still delicious alternative. Enjoy your savoury and flavourful pork ribs!

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Cooking Instructions: Simon and Garfunkel Dry Rub Spice Blend

Kieren Caldwell
Simon and Garfunkel Spice Blend Dry Rub

Try with a side order of 'One Pan Smokey Veg Hash' - recipe here.

Flavour to taste:  Around 2-3 tablespoons of spices per 500g of meat recommended.

Ingredients:

  • Chicken thighs (with skin and bone), approximately 150g each
  • Simon and Garfunkel Seasoning

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
  2. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
  3. Prepare the BBQ: Set up your BBQ for indirect heating, placing the charcoal on one side of the BBQ and leaving the other side empty. Aim for a medium heat of around 180°C to 200°C.
  4. Cook the Chicken: Place the chicken thighs skin-side up on the cooler side of the grill (not directly over the coals) to cook via indirect heat. Close the lid of the BBQ.
  5. Check and Turn: After about 30 minutes, check the chicken. The skin should be starting to crisp. Carefully flip the chicken thighs and move them over direct heat to crisp the skin, cooking for another 5-10 minutes.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

    Ingredients:

    • Chicken thighs (with skin and bone), approximately 150g each
    • Simon and Garfunkel Seasoning

    Instructions:

    1. Preheat the Oven: Preheat your oven grill or conventional roasting oven to 190°C.
    2. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
    3. Apply the Spice Blend: Rub the Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
    4. Arrange the Chicken: Place the chicken thighs skin-side up on a roasting tray. If using an oven grill, make sure the tray is positioned so the chicken is not too close to the heat source to prevent burning.
    5. Cook the Chicken: Roast the chicken in the preheated oven. If using a conventional oven, cook for about 35-40 minutes. If using an oven grill, cook for about 30 minutes, then check regularly.
    6. Check for Doneness: The chicken is done when its juices run clear, and it has an internal temperature of 74°C when checked with a meat thermometer.
    7. Rest and Serve: Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

    Please ensure to adjust the cooking times based on the size of the chicken thighs and your specific kitchen equipment, as temperatures and heat intensity can vary.

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