How to add that extra bit of flavour on your low and slow cooked ribs with real hickory smoke. Transforming your cooking into something extraordinary.

Transform ordinary ribs into something legendary.

Weekend cooking deserves more than shortcuts. True pitmasters understand that exceptional ribs begin with the right foundation: restaurant-grade charcoal that burns clean and steady, paired with genuine hickory chips that release complex, aromatic smoke over hours, not minutes.

Our Chilla-Grilla Lumpwood provides the consistent heat foundation every serious cook needs. This FSC® certified charcoal burns longer and cleaner than standard alternatives, maintaining the steady temperature essential for proper smoking. Combined with authentic hickory chips, you create the controlled environment where collagen breaks down slowly, bark develops properly, and smoke penetrates deep into the meat.

The process cannot be rushed. Real barbecue happens when temperature, time, and wood smoke work together. Your patience will be rewarded with ribs that pull cleanly from the bone, carrying the deep smokiness that only genuine wood chips can provide.

SHOP SMOKING ESSENTIALS

Hickory Smoking Chips

£3.49

Chilla-Grilla Lumpwood Charcoal - 12kg

£20.99

When You Have a Smoker

Pouring Hickory Chips in an offset smoker

1. Prepare Your Smoker

Fill your smoker with quality lumpwood charcoal such as the Chilla-Grilla Lumpwood.
Light the charcoal and allow it to settle into a steady cooking temperature of around 110–120°C.
Add a handful of genuine hickory wood chips directly onto the hot coals

2. Prep the Ribs

Remove the membrane from the back of the ribs for better tenderness.
Apply your preferred dry rub generously on both sides.
Let the ribs sit at room temperature for 20–30 minutes while the smoker stabilises.

3. Start Smoking

Place the ribs bone-side down in the smoker.
Close the lid and maintain a consistent temperature throughout the cook.
Add more hickory chips every 45–60 minutes to maintain a steady smoke flavour.

4. Low and Slow Cooking

Smoke Spare ribs for approximately 5–6 hours or 4-5 hours for Baby Back ribs.
Avoid opening the smoker too often, as this causes temperature fluctuations.
If desired, lightly spritz the ribs with apple juice or water every hour after the first 2 hours.

5. Check for Doneness

The ribs are ready when the meat has pulled back from the bone and a probe slides in with little resistance.
For tender ribs, wrap them in foil during the final 1–2 hours of cooking.

6. Rest and Serve

Remove the ribs from the smoker and let them rest for 10–15 minutes.
Slice between the bones and serve immediately.

SHOP SMOKING ESSENTIALS

When You Don't Have a Smoker

1. Set Up Your BBQ for Indirect Cooking

Use a kettle BBQ or standard charcoal grill with a lid.
Place lit lumpwood charcoal on one side of the grill only, creating an indirect heat zone.
Add hickory wood chips directly onto the hot coals.

2. Stabilise the Temperature

Aim for a cooking temperature of 110–120°C.
Adjust vents gradually to control airflow and maintain steady heat.

3. Prep the Ribs

Remove the membrane from the ribs.
Coat generously with your favourite dry rub.
Allow the seasoning to settle for 20–30 minutes.

4. Cook Using Indirect Heat

Place the ribs on the cooler side of the BBQ, away from direct flames.
Close the lid and let the smoke circulate around the meat.
Replenish charcoal and wood chips as needed during the cook.

5. Slow Cook for Tenderness

Cook low and slow for around 5–6 hours for Spare Ribs or 4-5 hours for Baby Back Ribs.
Keep the lid closed as much as possible to retain smoke and temperature consistency.

6. Finish the Ribs