Spare Ribs
Ingredients for 4 servings:
- 4 racks of pork rib chops with a bit of meat on the bone
-
“Sweet Rub of Mine” by Rock’n’Rubs - 0.5 l apple juice
- Smoking wood
- BBQ sauce to taste
- 120 g butter
- 60 ml maple syrup
Preparation
Step-by-step instructions
- 1
Prepare
Loosen and remove the silver skin from the bone side of the ribs. Pat the ribs dry.
- 2
Season
Generously coat both sides with "Sweet Rub of mine." Let it rest for 30 minutes (or longer, if you like).
- 3
Set up the grill/smoker
Set up for indirect heat at around 120°C. Optionally, have some mild smoking wood (such as apple or cherry) ready.
- 4
Phase 1 – Smoking (2–3 hours)
Place the ribs in the indirect heat zone and smoke for 2–3 hours until a golden crust forms. Occasionally brush or spritz with apple juice 1–2 times during cooking.
- 5
Phase 2 – Wrapping (1.5–2 hrs)
Place the ribs in pairs on aluminum foil or butcher paper. Add butter, apple juice, and maple syrup, then wrap tightly. Increase the temperature to about 150°C and continue cooking for 1.5–2 hours.
- 6
Unwrap and collect the juices
Carefully remove the very tender ribs from the package. Reserve the cooking juices and mix them with BBQ sauce.
- 7
Glaze & caramelize (10–15 min.)
Return the ribs to the grill (indirect heat). Brush them several times with the sauce until they’re beautifully sticky and glossy.
- 8
Serve
Let rest for 5 minutes, slice between the bones, and enjoy immediately.
Done checks
- Toothpick/Butter Test: The skewer should slide in with almost no resistance.
- Optional internal temperature: about 88–95°C (recommended range for "melt-in-your-mouth" tenderness).
Tip
Butcher paper helps keep the bark firmer, while foil cooks a bit faster and juicier. Always apply sugary glaze at the end to prevent burning.
