PORK BELLY RIBS - GIANT SMOKED RIBS - how to smoke ribs on the weber kettle

PORK BELLY RIBS - These giant ribs are going to blow you away. With this rub and this sauce you will have guaranteed success.

This is where I order my meat - http://www.beefensteak.nl/en/
This is the Whiskey & Peach sauce -    • WHISKEY & PEACH BBQ SAUCE - BBQ SAUCE...  

Here is the GrillaQue (water container) - http://www.changonbbq.com/#!the-grill...

Total cooking time: 0 hours 00 minutes
Preparation time 0 hours 00 minutes
Cooking time 0 hours 00 minutes

Suggested tools USA:
Extra heavy duty tin foil - http://amzn.to/2bnKcV3
Stainless steel sauce brush - http://amzn.to/2bnJuay
BBQ turner - http://amzn.to/2bnKyel

Suggested tools GER:
Apple Holz Chunks - http://amzn.to/2bdMTqu
Sauce brush - http://amzn.to/2bdN59g
Rosle BBQ Turner - http://amzn.to/2bHy9RF

Ingredients:
Pork Belly Ribs
Barbecue sauce

Dry Rub ingredients
Light brown sugar - 3/4 cup
(or cane sugar)
Sugar - 1/2 cup
Paprika powder - 1/2 cup
Crushed black pepper - 3 tbsp
Garlic powder - 2 tbsp
Onion powder - 2 tbsp
Rosemary powder - 1 tsp
Ginger powder - 1 tsp
Cayenne pepper - 1 tsp

How To:
06h25m - Setup your barbecue for smoking at 110 degrees Celsius or 225 degrees Fahrenheit
05h50m - Mix up the dry rub and apply it to the ribs
05h40m - Smoke the ribs with peach or apple wood chunks
02h40m - Set the barbecue to 160 Celsius, 350 Fahrenheit. Wrap the ribs in foil and barbecue sauce
02h30m - Place the ribs back on the barbecue and cook them
00h30m - Unwrap the ribs place them back on the barbecue and brush the with barbecue sauce. Wait until the sauce has dried up
00h15m - Brush the ribs with the sauce again
00h00m - When the sauce on the ribs has dried the ribs are done..enjoy!!

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