Smoke And Flame

This is an intense blend so you only need a little to go a long way.

For meat cut - ribs, pork belly and wings - a light dusting is fine - you should still be able to see the meat through the rub quite easily. If you prefer it hotter than a second or third coat are advised.

We recommend leaving for at least an hour after marinading to allow the gochugaru pepper to break down and create a vibrant red colouring.

The 3-2-1 method is a straightforward technique for smoking pork ribs, resulting in tender, fall-off-the-bone meat. This approach involves three stages: smoking, wrapping, and saucing, each with specific timings to ensure optimal flavour and texture.

1. Prepare the Ribs

• Remove the Membrane: Place the ribs bone-side up. Slide a butter knife under the thin membrane covering the bones. Using a paper towel for grip, peel off the membrane to enhance tenderness and flavour absorption.
• Apply the Rub: Evenly coat both sides of the ribs with Chinese Salt and Pepper Rub, pressing it into the meat. Let the ribs sit at room temperature while you prepare the barbecue.

2. Set Up the Barbecue

• Configure for Indirect Cooking: Arrange your barbecue for indirect cooking by placing lit charcoal on one side, creating a cooler zone on the opposite side. For gas grills, light burners on one side only, leaving the other side off.
• Stabilise the Temperature: Aim for a consistent cooking temperature of 225°F (107°C). Use a reliable thermometer to monitor this.

3. Smoke the Ribs (3 Hours)

• Place the Ribs: Position the ribs on the cooler side of the grill, bone-side down. Close the lid to maintain a steady temperature.
• Smoke: Let the ribs smoke for 3 hours, absorbing the smoky flavour. Avoid opening the lid frequently to maintain consistent heat and smoke levels.

4. Wrap the Ribs (2 Hours)

• Prepare the Foil: Lay out a large sheet of heavy-duty aluminium foil. Place the ribs meat-side down on the foil. Optionally, add a small amount of liquid like apple juice or a few pats of butter to enhance moisture and flavour.
• Seal the Foil: Tightly wrap the ribs to create a sealed packet, ensuring no steam escapes.
• Continue Cooking: Return the wrapped ribs to the grill, maintaining the 225°F (107°C) temperature. Cook for 2 hours to tenderise the meat.

5. Rest and Serve

• Rest the Ribs: Remove the ribs from the grill and let them rest for 10-15 minutes. This helps the juices redistribute, resulting in more tender meat.
• Slice and Serve: Cut between the bones to separate the ribs and serve.

Not firing up the BBQ? Don't worry, we've got you! These melt in your mouth ribs fall of the bone but are still jam packed full of flavour.

Ingredients:

• Pork ribs (1-2 racks)
• Chinese Salt and Pepper rub
• Olive oil (optional)
• Water for the tray

Instructions:

1. Preheat the oven

Set your oven to 160°C and allow it to preheat while you prepare the ribs.

2. Prepare the ribs

Remove the membrane from the underside of the ribs (optional but recommended for tenderness).

Pat the ribs dry with kitchen paper to ensure the rub adheres properly.

3. Apply the rub

Lightly coat the ribs with olive oil (optional) to help the rub stick.

Generously sprinkle the Chinese Salt and Pepper rub over both sides of the ribs, pressing it into the meat for maximum flavour.

4. Prepare the water tray

Place a deep roasting tray or a baking dish on the lower rack of the oven.

Fill the tray with about 1-2 cups of water. This will create steam to keep the ribs moist while cooking.

5. Set up the ribs

Place a wire rack over the water tray. If you don’t have a wire rack, use a roasting tin with an elevated grill insert.

Lay the ribs meat-side up on the wire rack.

6. Cook the ribs

Put the ribs in the oven and let them cook at 160°C for 2.5 to 3 hours.

Check the water level halfway through cooking and top up if necessary to prevent the tray from drying out.

7. Rest the ribs

Once the ribs are tender and the meat pulls back slightly from the bone ends, remove them from the oven.

Cover loosely with foil and let them rest for 10 minutes to redistribute the juices.

8. Serve and enjoy

Slice the ribs into individual portions and serve with your favourite side dishes, such as steamed rice, stir-fried vegetables, or a fresh salad.

This is so easy we nearly didn't bother writing up how to do it. But it's so popular we thought we'd better be safe than sorry!

1. Cook the chips as you would normally cook them - in the fryer, oven or air fryer - as per the instructions.

2. Sprinkle some of the Chinese Salt and Pepper blend over them immediately after they have cooked. Toss them around a bit.

3. Serve.