1. TO SMOKE MEAT. If you don't have a Cadac or similar home smoker, use your stove and a little ingenuity.
IN THE OVEN: Put the smoking mixture in an oven pan. Place a cake cooling rack above the mixture and lay the meat in this.
Cover with foil and place the pan in an oven preheated to 160 ºC. Smoke for 10 minutes without turning the meat.
ON THE STOVE: Use a large, deep, covered saucepan and a round cake rack. Smoke two pieces of meat at a time.
You will find that you need a double quantity of smoking shavings, using half the original quantity at a time.
IN A SMOKER: Place the ribs on the griddle. Mix the chips and other ingredients for smoking, light and smoke for 30 seconds on each side.
Allow to cool, cover with clingwrap and refrigerate.
2. Preheat oven to 160 ºC. Place ribs on rack of roasting tin, paint over with butter and oil, and roast to required degree of cooking. Season with salt, pepper and coarse salt.