Prep the Ribs: Slice the asado beef ribs in half for easier portioning. Season
generously all over with Lane’s Magic Dust.
First Smoke: Preheat your smoker to 125°C. Place the ribs directly onto
the smoker and cook for 2 hours, allowing the smoke to build
flavour.
Wrap & Tenderise: Remove the ribs and wrap tightly in foil with the butter, brown
sugar, and hot honey (or honey). Return to the smoker (or oven) at 150°C
and cook for another 2–3 hours, until the ribs are tender and reach
an internal temperature of 80–90°C.
Sauce & Set: Carefully unwrap the ribs but keep them sitting in the foil.
Lather generously with Lane’s BBQ Sauce. Return to the smoker or oven for 10
minutes to let the sauce tighten up and go sticky.
Finish & Serve: Remove from heat, top with chopped chives, slice, and serve hot.
