3 – 4 rib racks
½ cup of cider or white wine vinegar
½ cup water
4 x tablespoons of Dijon mustard
3 x tablespoons of olive oil
1 tablespoon of garlic powder (NOT garlic salt)
1 tablespoon of Chili Powder
1 teaspoon of Cayenne
- Combine all ingredients to form a thick paste. Place the ribs in a plastic bag or large plastic container and cover with the marinade. Place the ribs in the refrigerator and allow the flavours to infuse and the meat to tenderize (thanks to the vinegar) overnight.
- Preheat your Fornetto to 120° C / 250° F and maintain the temperature throughout the cooking time.
- Remove the ribs from the marinade and wipe of any excess – do not throw out as you will use this to baste the ribs. Place the rib racks bone side down on the wire racks in your Fornetto wood fired oven and smoker and open the Smoker Slide. For even heat and smoke distribution, do not overlap or let the ribs touch each other.
- After 20 – 30 minutes, check the ribs to ensure the temperature is holding and baste with more marinade. Cook for a further 2 – 3 hours, basting sparingly with the marinade every half hour. The ribs are cooked when the meat pulls away from the bones. Great as an appetizer, ribs are perfect served with cold beers or cider. Make sure there are plenty of napkins – this is a sticky business!