Cooking the best BBQ food is all about preparation. This slow-smoked BBQ ribs and Hot & Spicy chicken thighs recipe is nice and simple but still gives maximum flavour and tenderness to the food.
Throwing some plain chicken on the barbie is all well and good, but a little more TLC goes a long way. Of course, not everyone has the time to plan and prepare 24+ hours in advance, so there are some short-cut ways to still get the best in tenderness, succulency and taste.
Adding some spice blends and seasonings to your food before you prepare anything else will make all the difference. If you have time to marinate for a few hours, then great, but it’s not completely necessary.
Slow-smoking food on the BBQ is also becoming more and more popular with so many affordable products now on the market, but again this takes time, patience and regular monitoring. If you have a smoker, as well as the time, you can slow-smoke the ribs until tender. If you don’t have a smoker, the ribs will still come out tasting great from the rubs!
This slow-smoked BBQ ribs and Hot & Spicy chicken thighs recipe serves 2 hungry people and takes just 5 minutes to prepare plus cooking time up to a maximum of 4 hours (for the ribs), either in the smoker or an easier option in the oven.
Slow-smoked BBQ Ribs and Hot & Spicy Chicken Thighs – what you need:
1x full rack of baby back ribs – plain.
4x chicken thighs – skin removed and scored on both sides.
4x heaped teaspoons of The Food Beaver BBQ Seasoning
2x heaped teaspoons of The Food Beaver Hot & Spicy Seasoning
2x tablespoons sunflower or olive oil.
1x tablespoon runny honey – optional.
Slow-smoked BBQ Ribs and Hot & Spicy Chicken Thighs – what you need to do:
- Rub the BBQ Seasoning all over the ribs until fully coated. Add 1x tablespoon of oil to coat the ribs all over to form a glaze. Cover and leave to one side.
- Rub the Hot & Spicy Seasoning all over the chicken thighs until fully coated. Add a little oil to coat the chicken thighs and form a glaze. Cover and refrigerate until later.
- If using a smoker, put the ribs on the BBQ and smoke at around 100°C for up to an hour. You can then either continue to cook on the BBQ at 100°C (requires regular monitoring), or alternatively you can transfer to the oven – simply wrap the ribs in foil and cook for a further 3 hours on 100°C until soft, juicy and tender. Oven only option – simply wrap the ribs in foil and cook for 4 hours on 100°C. Baste the ribs with any juices occasionally for either option.
- 30 minutes before serving time, remove the chicken from the fridge and cook over medium heat on the BBQ for approx. 20-30 minutes or until fully cooked through (80°C internal temperature to be sure), turning every 5 minutes to avoid burning.
- For the final 5 minutes of cooking time, remove the ribs from the oven, baste (add the honey if you want some more stickiness!) and place on the BBQ to brown, turning once.
- Allow the meat to rest for at least 10 minutes before serving for extra tenderness and succulency.
For a sweet, smoky and delicious BBQ Sauce recipe, take a look here.
Tasty food made simple.
I hope you like this slow-smoked BBQ ribs and Hot & Spicy chicken thighs recipe, made with The Food Beaver BBQ and Hot & Spicy Seasonings. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.