1. Prep the ribs: Remove the silver skin from the back of ribs. Rub with olive oil, then coat generously with braai spice, paprika, garlic powder, coriander, salt & pepper. Wrap and let marinate in fridge for at least 2 hrs (overnight best).
2. Prepare Gourmet Pro Smoker grid: Mix rooibos tea leaves with soaked wood chips. Place in the smoker grid of the Apex 6 Burner Gourmet Pro. Preheat the braai to low
3. Low & slow smoke: Place ribs on the opposite side (indirect heat). Close lid and smoke at ±120–130°C for 2 hrs. Resist opening too often — let the rooibos smoke work its magic.
4. Make the glaze: In a small pot, combine chutney, tomato sauce, Worcestershire, sugar, mustard & vinegar. Simmer on the side burner until sticky and glossy (about 10 min).
5. Glaze & finish: After 2 hrs, brush ribs with glaze. Turn up the heat slightly (±150–160°C) and cook for another 20–30 min, brushing with glaze every 10 min until ribs are caramelised, sticky, and tender.
6. Rest & serve: Rest ribs for 10 min before slicing. Garnish with fresh rosemary or thyme.
