Spare Ribs “Magic Dust”
Ingredients for 4 servings:
- 4 racks of pork rib chops with a bit of meat on the bone
-
“It’s a kind of Magic Dust” 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
Preparation
Remove the silver skin from the bone side. Generously rub both sides of the ribs with "Magic Dust" and let them rest for about 30 minutes (or longer/overnight if you prefer).
- 2
Set up the grill/smoker
Set up for indirect heat at around 120°C. Have some smoking wood (such as apple or hickory) ready.
- 3
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.
- 4
Phase 2 – Wrapping (1.5–2 hours)
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.
- 5
Unwrap & use the broth
Carefully remove the tender ribs from the package. Reserve the cooking juices and mix them with BBQ sauce.
- 6
Glaze & Caramelize (10–20 min)
Return the ribs to the grill (indirect heat, 140–160 °C) and brush them several times with the sauce until they’re sticky and glossy.
- 7
Doneness test
“Toothpick/butter test”: The skewer should slide in with almost no resistance. Alternatively, aim for a core temperature of 88–95°C.
- 8
Serve
Let rest for 5 minutes, slice between the bones, and enjoy right away.
Tip:
Butcher paper gives you a firmer crust (the “bark”), while foil cooks faster and keeps things juicier. Only brush on sugary glaze at the end to prevent burning.
