Total hours 7.5hrs – 6.5hrs cook> – 1hr rest

Looking for an end Internal temp of 200-205f

Covering Ribs completely in an even layer of Mustard

Rub Ribs with Ground Rock Salt and  Australian Outback Coffee meat rub (Organic Coffee, garlic, chilies, sea salt, paprika, oregano, onion, sugar, cumin, celery seeds, sumac, wattle seed, allspice, pepper, thyme, rosemary) Until all exposed surfaces are covered, medium to heavy coat

Place Ribs in Fridge uncovered for ½ hour> in foil tray

Smoke Ribs on Open Rack until bark is formed (Optional: After first hour and half, Spritz Ribs with Water/Beef Stock, repeat every 30mins) smoke for around 3-4hrs

Prepare Wrapping Mixture:

¼ Cup of packed Brown Sugar

¼ Cup of Treacle

½ Cup Beef Stock

1 Tbsp. of Worcestershire sauce

1 Tbsp. of Apple juice

½ Tbsp. Butter

Bring Beef Stock to the boil, reduce heat

Add Sugar, treacle, Worcestershire sauce, vinegar and butter, stir until sugar is dissolved, and Remove from Heat

When Ribs are ready, have foil tray prepared, Add Ribs Meat side Down

Pour Wrapping mixture over Ribs, Cover and Seal foil tight

Cook for a further 1 hour or until Ribs reach an Internal temp of 200-205f or when tooth pick tender

Remove from smoker and let Breath for 10mins to stop cooking process – Wrap tight in Heavy Foil, towel, and place in Foam Esky, Rest for 1hr or more