[youtube https://www.youtube.com/watch?v=Ez5bx2pX4tk&w=580&h=385]

Low and Slow – Smoked pork belly ribs
Every now and then.. its time to smoke some ribs!!

Find out more about kamado joe – http://www.kamadojoe.com/
This is where I order my meat – http://www.beefensteak.nl/en/
These are my knives – http://www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 5 hours 00 minutes
Preparation time 4 hours 30 minutes
Cooking time 0 hours 30 minutes

Suggested tools:
Sauce mop and bucket – http://amzn.to/2qF9q6Y
Cherry Chunks – http://amzn.to/2r0bjOL

Ingredients:
Iberico pork belly ribs

Rib rub ingredients:
Paprika powder – 1/2 cup
Chili powder – 1/4 cup
Garlic powder – 2 tablespoons
Salt – 3 tablespoons
koriander powder – 2 tablespoons
Curry powder – 2 tablespoons
Mustard powder – 2 tablespoons
Black Pepper – 1 tablespoon
Cane sugar – 2 tablespoons

Barbecue sauce ingredients:
Apple juice – 100 ml
Apple cider vinegar – 100ml
Soy sauce – 2 tablespoon
Worcester sauce – 1 tablespoon
Brown sugar – 4 tablespoons
BBQ rub – 3 tablespoons
tabasco sauce – to taste (1/2 teaspoon)
ketchup – 500 ml

How To:
05h00m – start up your barbecue set it to smoke at 125C or 225F
04h40m – Mix the ingredients for rub. Remove the membrane from the belly ribs and apply The rub
04h30m – Smoke the ribs. If you are using ribs that have less fat and are thin. Wrap them in tin foil after 2 hours.
00h20m – Mix the ingredients for the barbecue sauce
00h15m – Brush the ribs with the barbecue sauce and cook them for 15 minutes more
00h00m – Enjoy!!

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BBQ gear that I use every day:
1. Chef’s knife – http://amzn.to/2bYOZyS (Germany) / http://amzn.to/2ht6F7r (USA)
2. Cutting Board – http://amzn.to/2inXTVf (Germany) / http://amzn.to/2hl5WQO (USA)
3. Barbecue tong – http://amzn.to/2inZhY2 (German) / http://amzn.to/2hKVnHV (USA)
4. Kitchen Torch – http://amzn.to/2i4fBze (Germany) / http://amzn.to/2io0huT (USA)
5.Thermometer – http://amzn.to/2io9TpR (Germany) / http://amzn.to/2hqzeAF (USA)

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