Spice Rubbed ribs

For this ribs recipe you will need plenty of paper towels for after you have eaten.

I always like to try different spice blends. This time the rub was applied an hour before putting on the BBQ.

A BBQ sauce was applied during the last hour.


Goes well with:

Bacon and Cheese Stuffed Peppers

Onion rings

Beast of a burger


1 Side of belly pork, skin off

For the Rub

1 Tbsp Black Pepper

2 Tbsp Cumin Seeds

1 Tbsp Fennel Seeds

3 Tbsp Smoked Paprika

5 Tbsp Soft Brown Sugar


For the BBQ Sauce

200g Ketchup

good splash of Cider viniger

2 tspn Mustard Powder

2 Chillis (finely sliced)


  • Mix all the rub ingredients in a bowl and then rub the mixture into the ribs
  • Leave for at least an hour wrapped in cling flim
  • Set the BBQ for indirect cooking and at about 150 degrees
  • Put the ribs onto the BBQ for around 3 hours till the internal temperature reaches 95 degrees c
  • Wrap in tinfoil with half a pint of cider and seal as best you can for an hour
  • Put all the BBQ sauce ingredients in a small pan and bring to the boil and simmer for 10 minutes
  • Unwrap the ribs and baste with the sauce every 15 minutes till its all used up
  • Remove from the heat and serve.

New Weber E-310 Gas BBQ

My old BBQ has passed away, It has gone to that great garden in the sky where old and knackered BBQ’s go.

Long live the new Weber E-310 gas BBQ.

I opted to go for a gas BBQ this time, for convenience as well as practical reasons. I came across this one looking lonely in the shop, and heavily discounted because it was last years model.

So expect more BBQ recipes from me in the near future. For those of you that follow my little corner of the internet, will know the sort of BBQing I do, (just throwing a sausage on the grill just doesn’t do it for me)

Watch this space for some new recipes coming soon.



Links to some old favorites of mine

Bacon and Cheese Stuffed Peppers

Sticky Chicken Wings

Cheesy Chicken Wings

Leg of Lamb



Leg of Lamb on a BBQ

Cooking on the BBQ is fun but cooking a leg of lamb on a BBQ is a whole new experience, Flavors you never knew you could get in a leg of lamb as well as the brownie points you will get from your guests.




1 Leg of lamb, .

For the herb oil:

150  ml Olive oil. 2 Tbsp Ground black pepper. 1tsp Ground cumin. Few sprigs each fresh thyme, rosemary and marjoram leaves. 1Tbsp Chilli powder (optional).

For the baste:

2     Tbsp Olive oil. 3 cloves Garlic, peeled and smashed. 1 Zest and juice of lemon. 2 Tbsp Runny honey. Small bunch of fresh flat-leaf parsley, chopped.

For the dressing:

6 Tbsp Olive oil. Small bunch fresh flat-leaf parsley, chopped.


  • Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep.
  • Mix and crush the herb oil ingredients in a large bowl.
  • Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C.
  • Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
  • Baste the meat every 10 minutes
  • Cooking for a further 30 for blushing meat, or until done to your liking.
  • Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.

Spaghetti Carbonara

A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.


Full easy recipe here

Onion rings

Onion rings are incredibly easy to make, and people just love them. All you have to do is slice up an onion or 2, dunk them in a quick batter, and fry ’em up. You can serve them with your BBQ ribs on a summers evening. A big bowl of fresh battered onion rings will be an empty bowl before you know it.


4 Large onions,
1 cup plain flour
1 bottle lager
1 teaspoon salt

Freshly ground black pepper,


In a shallow mixing bowl, whisk the flour,  salt and pepper to combine. Whisk in just enough beer to make a smooth paste. Whisk in more beer until the batter is smooth and creamy, about the consistency of double cream.
Slice the onions in half and put cut side down on a chopping board, then slice the root off and bin it
Slice the rest of the onion into thick slices and separate the rings.

Pick up the individual onion rings with metal tongs and dip into the batter and then into a deep fat fryer.