Spareribs the 3-2-1 way
The most tender spareribs out there
- Preparation: 15 minutes/BBQ: 5-6 hours
- Core temperature not important
- BBQ temperature 110 degrees
- Indirect with a bowl of water
Quick step by step guide
Step 1: Remove the membrane.
Step 2: Rub the ribs.
Step 3: Heat your bbq to 110 degrees indirect and add some wood (beech or oak) for smoking.
Step 4: Place the ribs on your bbq for 2-3 hours depending on the thickness.
Step 5: Put some butter and sugar in a straight line on a piece of tin foil. Place the ribs meat down on the butter and sugar. Add half a cup of apple juice. Wrap it tightly and place back on the bbq for another 2 hours.
Step 6: Remove the tin foil and glaze the ribs. Put the ribs back on the bbq.
Step 7: After 1 hour they are done.
Explanation guide with pictures
Step 1
Remove the membrane on the backside of the ribs. You do this by putting your knife between the bone and the membrane. Work it loose and then tear it off. Don’t forget this step. During preparation the membrane will get hard and leathery. Trim some of the fat and loose ends.
Step 2
Use a rub specifically for pork. In this recipe we use the LetzQ Pork Rub, but if you fancy another brand or if you make rubs yourself feel free to use that one. If you want to make a rub yourself include garlic powder, mustard powder, chili powder, brown sugar, salt and pepper. Rub both sides of the ribs.
Step 3
Heat your bbq to 110 degrees and prepare for indirect grilling. Use 2 large chucks of wood (preferably the heavier woods like oak, beech or olive wood) for smoking. Pork can handle large amounts of smoke without affecting the flavor too much.
Step 4
Place the ribs on your bbq. Don’t forget the bowl of water for some humidity in your bbq.
Step 5
The thickness of the spareribs determines the cooking time. Baby back ribs or flat ribs are thinner than the spare ribs from the belly and have a shorter preparation time of about 2 hours. The thicker spareribs must grill for 3 hours. After 2-3 hours of smoking you are going to wrap the ribs in foil. Put some butter and sugar in a straight line on a piece of tin foil. Place the ribs meat down on the butter. Add half a cup of apple juice. Wrap it tightly and place them back on the bbq for another 2 hours. This time the meat side is down. Double wrap if necessary so the juices won’t leak if you accidentally pierce the foil.
Step 6
Remove the tin foil and check for doneness. Lift the ribs in the middle. Both ends should touch the board and the middle should just be on the breaking point. If your ribs haven’t reached this point and they are still too rigid put them back in tin foil and place them back on the bbq for another 30 minutes. If they have reached the desired doneness it is time for glazing. Glaze the ribs with your favorite sauce. Put them back on the bbq.
Step 7
After 1 more hour your ribs will have a nice thick glaze. Cut between the bones with a sharp knife and serve with mango salad and perhaps fries or a baked potato.
Grocery list
Spareribs. Preferably baby back ribs or flat ribs. 1 string (500 grams) serves 1 person.
Apple juice
Sugar
Butter (liquid butter is also fine)
Rub. In this recipe we use LetQ Pork Rub.
Glaze. In this recipe we use Blues Hog BBQ Sauce.
Smoke wood. In this recipe we use oak.
Side Dishes
Mango salad
French fries
Potato salad