Smoke And Flame

Suggested quantities

This blend is so versatile and using it on large chunks such as ribs, brisket or whole chickens make it difficult to be precise about volumes.

Generally you should aim to coat the meat, but not so much that you can't see the original meat underneath.

The exception to this, in our opinion, is brisket - if you want a thick sugary, glistening crust, coat it twice so you can't see any meat poking through.

For smaller cuts - like wings, thighs, fish fillets or pork belly slices - around 75-100g per kg is about right.

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. If these ribs come out too soft for your tastes, try one of the other methods we've listed here:

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 a generous amount of Kansas City 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. Sauce and Finish (1 Hour)

• Unwrap the Ribs: Carefully remove the ribs from the foil and place them back on the grill, bone-side down.
• Apply Sauce: Brush a thin layer of your preferred barbecue sauce on the meat side.
• Set the Sauce: Continue cooking for an additional hour, allowing the sauce to set and the ribs to reach an internal temperature of about 195°F (90.5°C).

6. 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 with extra sauce on the side, if desired.

Love him or hate him, Meathead is an authority of sorts on BBQ. We're a fan of the scientific approach he advocates on his site. He doesn't like 3-2-1 ribs, calling them 'mushy' - if you agree then try this method instead.

1. Prepare the Ribs

• Remove the Membrane: Place the ribs bone-side up. Slide a butter knife under the silverskin membrane covering the bones. Using a paper towel for grip, peel off the membrane.
• Apply the Rub: Evenly coat both sides of the ribs with a generous amount of Kansas City Rub, pressing it into the meat.

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.
• 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

• Initial Smoking: Place the ribs on the cooler side of the grill, bone-side down. Close the lid and smoke for approximately 3 hours, maintaining the 225°F (107°C) temperature.

4. Wrap the Ribs (The Texas Crutch)

• Prepare the Wrap: 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.
• Seal the Foil: Tightly wrap the ribs to prevent steam from escaping.
• Continue CookingAmazing Ribs

5. Finish the Ribs

• Unwrap and Sauce: Carefully remove the ribs from the foil and place them back on the grill, bone-side down. Brush a thin layer of your preferred barbecue sauce on the meat side.
• Set the Sauce: Continue cooking for an additional 30 minutes to 1 hour, allowing the sauce to set and the ribs to reach an internal temperature of about 195°F (90.5°C).

6. Rest and Serve

• Rest the Meat: 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 with extra sauce on the side, if desire

1. Prepare the Brisket

• Trim the Brisket: Remove excess fat from the brisket, leaving about ¼ inch (6 mm) of the fat cap to maintain moisture during cooking.
• Apply the Rub: Generously coat the entire brisket with the Black Magic Spice Blend, ensuring an even layer on all sides.

2. Set Up the Barbecue for Indirect Cooking

• Charcoal Grill: Arrange the charcoal on one side of the grill to create a two-zone setup. Place a drip pan filled with water on the empty side to maintain moisture.
• Gas Grill: Preheat the grill and turn off the burners on one side to establish an indirect heat zone. Position a drip pan with water under the cooking grate on the unlit side.

3. Preheat the Barbecue

• Temperature: Aim for a steady cooking temperature of 225°F to 250°F (107°C to 121°C). Use a reliable thermometer to monitor the internal temperature of the grill.

4. Add Smoking Wood

• Wood Selection: Choose hardwoods like oak, hickory, or apple for a balanced smoky flavour.
• Placement: Add a few chunks of wood directly onto the hot coals or in a smoker box for gas grills.

5. Cook the Brisket

• Positioning: Place the brisket on the grill grates over the drip pan, fat side up, to allow the fat to render and baste the meat.
• Smoking: Close the lid and maintain the target temperature. Smoke the brisket until it reaches an internal temperature of 160°F (71°C), which typically takes about 6 to 8 hours.

6. Wrap the Brisket

• Wrapping: Once the brisket reaches 160°F (71°C), wrap it tightly in butcher paper or aluminium foil to retain moisture and accelerate cooking.

7. Continue Cooking

• Cooking to Tenderness: Return the wrapped brisket to the grill and continue cooking until the internal temperature reaches 203°F (95°C). This may take an additional 3 to 5 hours.

8. Rest the Brisket

• Resting Period: Remove the brisket from the grill and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, resulting in a more tender and juicy brisket.

9. Slice and Serve

• Slicing: Unwrap the brisket and slice it against the grain into ¼-inch (6 mm) thick slices.
• Serving: Serve the slices with your preferred accompaniments, such as pickles, onions, and barbecue sauce.