b'Grants Smoked Beef Ribs with Chilli Onion JamTime: 9 hours (but only anStep 1: 8am, Smoker Prephour of active timetheMy weapon of choiceKamado Joe Originalsmoker creates the magicSet the fire in your smoker and get it up to for you) temperature, 110C, and let it settle there for at least 20 minutes. I used Mesquite wood chips for this Good quality beef ribs smoke.Spice rub (see Step 2) Step 2: 8:30am, Prep your rubI prepare my own rub, which includes equal American mustard amounts (say 1 tablespoon of each) of the following: salt flakes, cracked pepper, smoked paprika, cumin, Worcestershire Sauce garlic powder, brown sugar, turmeric, chilli powder (optional, only a teaspoon though).Foil Step 3: 8:45am, Prep your meatOnion Chilli Jam While your smoker is coming up to temperature, (see Step 6) prep your ribs. I bought Cape Grim (Tasmania) beef ribs from my local butcher, 2 racks of 3 ribstheyre Youll also need a smokerawesome! Trim any excess fat. Coat the ribs with or an oven where youa binder (I use American Mustard), then add a thin can set a constant lowlayer of the rub, making sure the whole surface is temperature, 110C covered. Let it sit for 30 minutes.Step 4: 9:00am, Start SmokingOnce your meat has rested and your smoker is keeping a constant 110C, place the ribs into the smoker, on the rack. Then you can go and do something for a few hoursbut just check the smoker temp every now and again to make sure its sitting on 110C. Patience is key, but dont stress too much about itrelax, make a coffee, do some gardening, watch a movie, or do whatever makes you happy. Every hour, you can spritz the ribs with Worcestershire sauce to keep the ribs moist.Step 5: 1:00pm, Wrap itAfter smoking for 4 hours, its time to wrap your ribs in foil. I typically douse the ribs in Worcestershire sauce at this point, then wrap the ribs in 3 layers of foil. 71'