Smoking is a great way to infuse a lovely Smokey flavour into your foods. A smoker simply manages both the smoke and the temperature, so you don’t have to. Add your Sydney firewood to your BBQ add your chips to your smoker – set your temperature and your smoker takes care of all the rest. When cooking ribs using cherry fruitwood will give your meat a nice mild but sweet flavour, that compliments the rub and barbeque sauce.

Here are two quick and easy recipes using Cherrywood.

Smoked Cherry Wood Spare Ribs

– 2 slabs of pork spare ribs
– Dry Rub
– 1/2 teaspoon cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon capsicum
– Barbecue Sauce
– ½ cup tomato sauce
– 1/2 cup molasses
– 10 garlic cloves
– 2 tablespoons ground cumin
– 2 tablespoons dry mustard
– fresh ground pepper
– 1/2 teaspoon cinnamon
– 1/4 teaspoon chilli flakes
1. Add the cherry wood chips to your smoker and set the temperature.
2. While the smoker is heating, prepare your ribs
3. Combine all the ingredients for your dry rub
4. Combine all the sauce ingredients and simmer on low heat for about an hour, stirring occasionally then set aside.
5. Remove the skin from the back of the ribs and rub down both sides with the dry rub
6. Place the ribs on your smoker rack
7. Set the smoker to 110C and smoke until the temperature reaches 75C
8. Mop your ribs with the BBQ sauce
9. Leave to smoke for 5 – 6 hours

Ribs in A Vietnamese Inspired Marinade

– 1/4 cup Vietnamese fish sauce
– 1/4 cup fresh orange juice
– 1/4 cup finely chopped fresh cilantro
– 3 tablespoons dark brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon tamarind paste
– 2 teaspoons grated lime zest
– 1 tablespoon fresh lime juice
– 1 tablespoon finely chopped garlic
– 1 tablespoon finely chopped fresh ginger
– 2 racks of spareribs
– 3-4 fist size chunks of cherry wood
1. Mix the fish sauce, orange juice, ¼ cup cilantro, soy sauce, vinegar, brown sugar, lime zest, lime juice, garlic, ginger and tamarind paste together to make the marinade.
2. Place the ribs into a large snap lock bag and pour in the marinade, seal and toss the bag to coat the ribs, marinate in the fridge for 24 hours
3. Remove the ribs from the fridge while preparing your smoker, fire up the grill using your Sydney firewood to 110C adding the cherry wood chunks when at temperature. Place the ribs in the smoker, meat side up, keep the bag of marinade. 4. Pour the remaining marinade into a saucepan and bring to the boil for 1-2 minutes
5. Smoke ribs for 5- 6 hours, basting with marinade every hour once they have cooked for the first 2 hours