Spareribs grill with the 3-2-1 method
Time
Preparation time: 40 min.
Cooking or baking time: 6 hours
Total preparation time: 6 hours 40 minutes
This weekend I finally managed to grill my own spare ribs on my gas grill. What was particularly important to me is that this recipe gets along without direct Alufolien contact with the meat!
Advance the 3-2-1 method means the following:
- Smoke the ribs for 3 hours
- Steam for 2 hours and
- Sprinkle the spare ribs with marinade and grill for 1 hour
I cooked the spare ribs indirectly over the whole 6 hours with my gas grill. Of course you can do this with a coal or electric grill.
Ingredients for 2 persons
- about 1.8 kg of ribs from the butcher of your confidence
- 1 bottle of apple juice
- Meat thermometer
- Räucherschale
- Smoked schnitzel or smoked flour
For the dry marinade (Dry Rub):
- Magic Dust by Ankerkraut
or the following alternative to mix yourself:
- 3 tablespoons coarse salt
- 1 tsp pepper
- 2 tablespoons onion powder
- 2 tablespoons of garlic powder
- 3 tablespoons paprika powder
- 2 tbsp brown sugar
- 1 tsp allspice
- ¼ nutmeg
For the glaze (Finishing Glaze):
- 1 coffee cup of tomato ketchup
- 1 heaped tablespoons of brown sugar
- 1 heaped tablespoons of honey
- 1 tablespoon vinegar
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce or soy sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 pinch of cayenne pepper
preparation
One evening before you start with the preparation as follows:
Remove silver skin from the bony side of the ribs. This works best if you make a small cut on the bone and insert the handle of a coffee spoon there and then detach the silver skin by lifting.
Mix the ingredients of your Dry Rub well and rub the ribs on both sides well.
Wrap ribs in cling film and refrigerate overnight.
The next morning you start with the glaze:
The ingredients are all put in a small saucepan and stir well.
Let everything simmer briefly and then simmer over low heat and occasionally stirring for about 15 minutes.
Then just put on the page, for later.
In the next step, the grilling process begins:
Phase 1: Smoking Spare Ribs - 3 hours
- Fill the smoking bowl with sawdust (about 5 cm high). Now cover the smoking container with a little aluminum foil (2 corners should remain open).
- Place the bowl as close as possible to one of the outer burners (see picture) and turn it on at a low level.
- Equip the stainless steel roaster for the spare ribs with grated insert and fill with apple juice (about 1 - 2 cm).
- Unpack spare ribs and put them into the roasting pan, but it would be better to put the ribs upright with a suitable holder.
- Place the filled roaster for indirect grilling on the opposite side of the burner on (see picture). And put the grill thermometer in the bowl (DO NOT stick it in the meat).
- Close the grill lid and keep it closed during the whole smoking time. Only open in case the smoke subsides and your smoke has to be added or to top up with apple juice. The grill thermometer should display between 110 - 120 ° C all the time.
Tip: It may take at least 40 minutes for the temperature to settle down.
Phase 2: Steam Spare Ribs - 2 hours
- Remove the smoking box from the grill.
- Add apple juice to the roasting rack.
- Cover ribs with baking paper (see photo) and seal with aluminum foil as closely as possible. (Important, thermometer must stay in the roaster!)
- Put the roaster back in the same place on the grill. And indirectly heat.
- The grill thermometer should display between 110 - 120 ° C all the time.
- Keep lid closed, you do not have to refill in this phase.
Phase 3: Marinate Spare Ribs & Grill - 1 Hour
- Remove aluminum foil and baking paper.
- Brush spare ribs thinly with your homemade glaze.
- Indirectly cook in the open roaster at 110 -1 20 ° C for approx. 45 minutes with the lid closed. Make sure your ribs are not getting too dark.
Tip: The rest of the glaze tastes great as a dip!
Have fun trying it out, and let it taste you!
