Kezza's Smoked Pork Ribs
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=83543
Printed Date: 27 Jan 2026 at 12:48pm
Topic: Kezza's Smoked Pork Ribs
Posted By: Kezza
Subject: Kezza's Smoked Pork Ribs
Date Posted: 13 Oct 2012 at 12:42pm
.....any questions just ask Start with this...  Do this with a bread knife....  Peel the rib cage membrane away....  BoneDust both sides of the rack  'till you achieve a nice even coating  soooo good!>..a real hickory 'zing' to the BoneDust. Cover and put in the fridge to 12 hours  The ribs absorb the flavour of the BoneDust and ready for a sticky/hot marinade/glaze  The ingredients I use for the glaze - the stuff in the container is 100% natural Maple Syrup by Bradley.  Mix together to taste.  Liberally baste the ribs - both sides of the rack  Place in preheated Bradley Smoker for 8 hours at 88 degrees C with 3 hours of Hiickory Bisquettes. Shuffle racks around during the smoke/cook and rebaste at the half way point. For the last hour or so bump up the oven temp to 160degrees C.  golden and ready to eat.....  At this stage you can BBQ them off on a hot grill to put some "bark' on them.  The meat will be falling off the bone very moreish...serve with beer!!! |
Replies:
Posted By: Moggy
Date Posted: 13 Oct 2012 at 1:54pm
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Were do you get the "Bone Dust" from Kez?
------------- People who say it cannot be done should not interrupt those who are doing it! FISH FIGHT The Peoples Protest |
Posted By: Kezza
Date Posted: 13 Oct 2012 at 2:16pm
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Part of the Bradley stable Norm - try www.bradleysmoker.co.nz for retailers. Ted Reader is the mastermind behind a range of rubs and sauces. |
Posted By: Moggy
Date Posted: 15 Oct 2012 at 7:01pm
Cheers for that ------------- People who say it cannot be done should not interrupt those who are doing it! FISH FIGHT The Peoples Protest |
Kezza wrote:Posted By: H8_4DS
Date Posted: 15 Oct 2012 at 7:21pm
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where did you get the sudden death sauce from?
Ive been trying to get some muerte death sauce and some ultra death sauce in NZ ever since a mate at work bought some back from USA.. They are great.
------------- Formally Known as nvmyvl |
Posted By: Kezza
Date Posted: 15 Oct 2012 at 7:28pm
| A mate of mine brought it back from Canada...that shheeet is lethal - should be registered as a weapon!!....saw a huge selection of hot sauses including sudden death in Adelaide last weekend... |
Posted By: OffTheHook
Date Posted: 15 Oct 2012 at 7:59pm
| yum! have you tried monkey-gland sauce on ribs before? |
Posted By: STEVIE WONDER
Date Posted: 15 Oct 2012 at 8:03pm
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Awesome ------------- ONLY WHEN THE LAST TREE HAS DIED AND THE LAST RIVER BEEN POISONED AND THE LAST FISH BEEN CAUGHT WILL WE REALISE THAT WE CANNOT EAT MONEY. NATIVE AMERICAN CREE |
Posted By: des flurane
Date Posted: 16 Oct 2012 at 10:46am
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Kezza,
Where do you get your ribs from, they look very meaty.
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Posted By: Kezza
Date Posted: 16 Oct 2012 at 10:51am
That doesn't sound "right" at all mate...
 ...on that note - where do i get some?? |
Posted By: Kezza
Date Posted: 16 Oct 2012 at 10:55am
Hey mate.....I get them from a bulk meat wholesaler thru a friend in the trade but can find out where they are available from retail and report back....very chunky ribs indeed.....the other option is to go and speak to a local butcher and start a long and meatingful relationship....
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Posted By: OffTheHook
Date Posted: 16 Oct 2012 at 4:16pm
| Haha dont worry no monkey bits, I bought it from Fred's butcher on oteha valley rd, tastes awesome |
Posted By: Blue Legend
Date Posted: 16 Oct 2012 at 4:36pm
Someone in NZ is selling the range of death sauces because he had a stand at the food show not so long ago. I will see if i can get a contact number
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Posted By: des flurane
Date Posted: 16 Oct 2012 at 8:49pm
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Thanks Kezza, might try Freds, been buying at westmere Butchery, but find the ribs there a bit average. Get all my hot sauces from http://www.chilliworld.com/index.asp" rel="nofollow - http://www.chilliworld.com/index.asp Excellent range and reasonable postage to NZ
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Posted By: Boz19
Date Posted: 07 Dec 2012 at 11:57am
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Purchased some ribs last night and got them in the fridge now with a Kansas City Rib Rub doing the business. Tried finding Bone Dust in about half a dozen retailers but ****ed if I could find anyone who had it in stock so gave up and made some of my own recipe. Question though Kez - when mixing up your sauce, any particular ratios for the ingredients, anything particular as the base? Or just mixing to taste as such? Ta
Smoking em tomorrow.
------------- http://www.legasea.co.nz" rel="nofollow"> 
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Posted By: Sho_gun
Date Posted: 05 Sep 2013 at 8:37pm
| Have followed this recipe twice in the last 2 months and can confirm that cook/ smoke times and temperature are bang on. Cheers for sharing! |
Posted By: Clifftastic
Date Posted: 19 Sep 2013 at 12:03pm
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Death sauces on trademe - http://www.trademe.co.nz/Members/Listings.aspx?member=1571118" rel="nofollow - http://www.trademe.co.nz/Members/Listings.aspx?member=1571118
So hot, they're hallucinogenic! ------------- http://www.legasea.co.nz" rel="nofollow">
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Posted By: Reel Crusader
Date Posted: 28 Oct 2013 at 9:04pm
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Have tried this a couple of times now (in my Kiwi DIY 44 gal drum "Badley" smoker) and it's very awesome. Key tips for me were..... 1. Peeling off the membrane to let the spices do their work 2. Leave the rub on overnight, then marinate in baste a bit before going into the warm smoker 3. A long slow smoke/cook so the sugars in the baste don't go black with too much heat Had to improvise with the ingredients but that's all part of the fun. Thanks for sharing Kezza - inspiring!
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Posted By: Pcj
Date Posted: 26 Mar 2023 at 6:34am
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Old thread but very handy tips from "Keeza" thanks in the process now.Well the ribs been in fridge for 12 hrs. Now the death sauce you speak of.Hmm try some Culleys no10 ,made from carolinia reepers.
Bit on the finger does no justice,need to put sparingly on food then add more Added reepers to my mopping sauce
------------- "Times up" |
Posted By: Pcj
Date Posted: 03 Apr 2023 at 5:20pm
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Update from last rib cook.Yes to Keezas recipe with my reaper mopping sauce,not for the faint hearted.6 hr cook,2 hr wrapped in foil,last hr back on rack, maintained a heat of around 120 with plenty of smoke,soaked some manuka bark so nice and wet for last hr.
------------- "Times up" |