Leaves are now falling to the ground, the air is now turning crisp and now would be a perfect opportunity to wax lyrical about getting all cosy and comfortable for the rest of the year.

Why, it even formed the central focus of our latest T&G newsletter. Hmm, yes, slow cuts - all luscious and melting in the mouth. Suits you madam? Sir? Yes, of course it does.

BUT there is still life in your ol' BBQ  yet and whilst we appreciate that the impetus to cook outside begins to wane a touch, there are still adventures to be had. Such as slow smoking joints of meat, like these pork loin ribs.

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The great thing about this method is that, if you were so inclined, you could probably set all this up in your pyjamas, Thus in keeping with the lazy, hazy days of Sunday cooking that gets bandied about come autumn.

This fantastic recipe, by Jackie Weight - a World BBQ Champion - requires just a simple preparation with some spices, a good handful of wood chips and a nice period of time. In which to relax, contemplate and perhaps write a postcard to Father Christmas.

Speaking of which, orders for the forthcoming festivities will be opening very soon.

You will, by the way, need to grab a bottle of South Carolina BBQ Sauce to accompany the soft, yielding ribs and add an additional hit of spice.

And if you sleep naked, you'll need to wear a dressing gown in the garden. For the sake of your neighbours and for male members of the human race, self-protection.

Squirrels do a lot of foraging at this time of year you know.

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METHOD

  1. Prepare your smoker to cook in-direct (this is where you have the fire on one side of the BBQ, leaving space for meat on the other side). Bring the temperature up to 225°F or 110°C.
  2. Combine all the ingredients for the rub in a bowl, brush both sides of the rib racks with a generous amount of South Carolina BBQ sauce and then sprinkle both sides with the rub. Not forgetting to rub into the rib tips.
  3. Put the ribs into the smoker and cook for two hours. After two hours, remove the ribs from the smoker and wrap (bone side up) in foil, creating a loose pouch.
  4. Pour in some liquid, such as ginger ale, cider or apple juice and seal the pouch to stop any steam from escaping. Put back into the smoker for an hour.
  5. Check the ribs are cooked by how soft they are. They should be pliable and bend easily without breaking.
  6. At this point, open the pouch up and flip the ribs over to expose the top of the ribs.
  7. Coat with some more South Carolina BBQ Sauce and return to the smoker until the glaze is set and sticky - approximately 10 minutes.
  8. Remove from the smoker, carve up and serve.