Smoked ribs a sizzling success

The ribs are smoked with pohutukawa wood. Photo, Daryl Brown.

Chef Greg Adams caters at Kaipara on Thursday.

Mouth-watering ribs. Photo, Daryl Brown.

 Greg sourced the venison himself.

Greg put together his own smoking rig, initially just for fun.

Chef Greg Adams was selling so many of his St Louis Ribs during lockdown, he had to double the size of his homemade smoking rig.

Since he introduced his Wagyu Brisket and St Louis Ribs to the menu at the Kaipara Flats Sports Club, he has not been able to produce enough of the stuff.

Thursday nights at the club have always been popular, but since the ribs were introduced there have been queues out the door, with some 150 takeaway customers on a busy night.

During the lockdown, Greg was producing 60kgs of ribs each week.

The St Louis Ribs are smoked for three hours and are served with a homemade bourbon and apple caramel sauce.

He says a good rib is cooked “to the bite”.

“If you lightly bite the meat and it leaves a clear bite mark, it is cooked correctly,” he says.

This is a measure at professional level barbecue competitions.

Greg explains that most kitchens use spare ribs which are the lowest grade of rib, however St Louis is a premium cut with more meat and a softer consistency.

“People are often surprised because they’ve never seen anything like it and its coming out of a small sports club,” he says.

Other delicacies include a hoagie sandwich, loaded with brisket, pickle and cheese, and mac ’n’ cheese.

Greg sources his own ingredients from local producers.

On a recent Thursday, Greg picked up some venison from Huapai, had it prepared and served it with fresh asparagus, dark chocolate and boysenberry.

“It’s an unexpected flavour combination, but it works,” he says.

Coming up on the menu will be yearling lambs.

Greg began Krave Catering 15 years ago and has been catering for the Kaipara Flats Sports Club for 12 years.

Back in his 20s, he and his wife ran a successful restaurant in Little Manly Beach called El Caminos.
In addition to Kaipara Flats on Thursdays, Greg also caters at the Red Beach Surf Club and the Gulf Harbour Country Club.

Meanwhile, Kaipara Flats Club treasurer Ros Guy is eager to welcome new members to the club.  

Only members are permitted to order from the bar when dining at the club. Membership is  $30 annually or $50 for a couple.

The club currently has 450 members from all over the Warkworth and Kaipara Coast areas.