Dustin Osuch’s Low n Slow BBQ Ribs

Feed the family finger-licking-good BBQ ribs with this delicious recipe

BBQ ribs are a sure hit with the family. Why not spend a lazy Sunday smoking some BBQ ribs with Director of Culinary and Events Dustin Osuch’s Low n Slow BBQ Ribs recipe?


  • Spare ribs
  • 100g Brown sugar
  • 75g Sugar
  • 20g Chilli powder
  • 10g Paprika
  • 5g Granulated garlic
  • 5g Oregano, dry
  • 3g Thyme, dry
  • 10g Cracked black pepper
  • 20g Salt


  1. Choose your ribs wisely.  Try to find ones that have the most meat.  In this video, I chose to use spare ribs because they have more fat on them than baby backs, which tend to be leaner and drier.
  2. Clean your ribs – remove any excess fat or small bones. Remove the membrane from the back of the ribs using a paper towel to assist with gripping.
  3. Rub your ribs with your favourite Rib Rub.  Here is a recipe that I use sometimes – be careful – it’s a little spicy! Remove the chili powder for less spice.
  4. Place ribs on your pre-heated smoker. Smoke should be blue in colour and the smoker should be holding temperature of around 110*C. 
  5. Cooking time will take around 2.5 – 3.5 hours typically.  Try not to open the smoker very often. Once every 15-20 minutes to spray with a mixture of apple juice and cider vinegar is ok. The mixture should be half and half.  This will help the outside to caramelise.
  6. Once the ribs get to a colour of your liking, then you can wrap them in foil. This could be anywhere from 1 – 2 hours. Be sure to spray the foil with the juice/vinegar mixture, then put some of your favourite BBQ sauce on, then lay your ribs meat side down.  Now spray the bottom of the ribs with the juice/vinegar mixture and brush with more BBQ sauce. Wrap tightly and place back in the smoker to finish.
  7. Ribs are finished when you can easily pull a bone out with a little twist.  And the rack has a good bend in it and isn’t stiff. The meat should still have some texture but be tender and not mushy.

At this point, you can leave them wrapped to rest for around 20 – 40 minutes.