Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste


  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder


  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste


  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by adapted by Bradley Smoker NZ  – Check out our Facebook Page!

Bradley Smoked Prime Rib

Smoking meat is low and slow.  A slow cooking process at a low heat.  

You can easily put the roast in an oven and it will be amazing but smoking will add an incredible flavour dimension that oven roasting won’t. Rib roasts don’t take long to cook either, so you can easily do this without blowing an entire day with a cut like brisket.

Whether you use a pellet, electric, or a wood and coal based smoker, the technique for the meat is the same.


For the Prime Rib:

  • 2.25kg (5 lbs) Prime Rib or Rib Roast
  • ¼ Cup extra virgin Olive Oil
  • 2 tablespoons coarse ground Black Pepper
  • 2 tablespoons kosher salt

For the Herb Paste:

  • 3 cloves of Garlic
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Sage
  • ¼ Cup extra virgin Olive Oil



For the Herb Paste

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.


The key is to keep the temperature consistent and to impart the fragrant woodiness to the meat. Use apple or other fruit wood for a brighter flavour, or a mesquite or hickory for a flavour closer to that of a campfire. Also, plan ahead. When looking at times for cooking length look for smoking recipes, not roasting, it can be up to 45 minutes or more per pound. You are NOT cooking at 220 degrees Celcius.

* Remember you always cook to internal temp and not time.

For the Smoked Prime Rib:

  1. Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125F (51.7C) degrees for Medium Rare, or 135C for Medium. (This should take roughly 3-4 hours for a 5 lb (2.25kg) prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 – 30 minutes.
  7. Slice and serve.



Remove the foil and then the strings. Next, remove the bones from the roast. As much as I love the bone, I find a much more elegant presentation without the bone. Place the roast on a cutting board and slice into desired thickness. Plate and serve with your favourite sides.

Original recipe by

Smoked Venison


This gallery contains 1 photo.

Ingredients 2.5 kg (5 lb) venison roast Rub: 30 ml (2 tbsp) paprika 15 ml (1 tbsp) chilli powder 15 ml (1 tbsp) ground cumin 15 ml (1 tbsp) ground coriander 15 ml (1 tbsp) sugar 15 ml (1 tbsp) … Continue reading