Smoked Ribs with an Espresso BBQ Sauce

6 cups of mesquite wood chips(1.5litre)

Prepare ribs by removing the membrane from the back of the ribs using a set of pliers dedicated to the kitchen.

Mix chili powder, paprika, cumin, chilis, salt and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in resealable plastic bag and into the refrigerator overnight.

Next day remove the ribs from the refrigerator.

Prepare 2 smoke pouches. Place 4(1 litre) cups of mesquite wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups(500ml) of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the beef ribs on the side of the BBQ without direct heat. Smoke the beef ribs over indirect heat for 3 hours, or until tender. Brush the ribs half way through cooking with BBQ sauce. Change smoke pouch when smoke dissipates.

In a sauce pan over medium heat, heat the olive oil and garlic. Add onion and sauté until tender. Next add the barbecue sauce, brown sugar, apple cider vinegar, Dijon, hot sauce, and espresso powder. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes.

Brush ribs with some barbecue sauce.

Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

Serves 6