Great ribs aren’t about tricks. They’re about process.

In this film I’m cooking smoked spare ribs using the classic 3–2–1 method: smoke, wrap, baste. Each stage has a job to do — building smoke flavour, creating tenderness, and developing that sticky, tangy finish that makes great barbecue impossible to stop eating.

Alongside the ribs, there’s a charred corn slaw to bring freshness, crunch and acidity to the plate — because rich barbecue always needs balance.

In this episode:
• how to set up a calm, controllable fire
• why low, indirect heat matters
• the science of smoke absorption
• when and why to wrap ribs
• how vinegar mop sauces build flavour
• the bend test for perfectly cooked ribs
• why slaw matters just as much as the meat

This is slow considered barbecue you can plan your day around — and genuinely enjoy.

#barbecue #bbq #smokedribs #livefirecooking