You have to try these spare ribs! So incomparably tender that they (almost) fall off the bone.
What you need
- die grillart – Beech wood smoking chips 😊
- Aluminum foil
Ingredients for 2 people
- approx. 1 kg pork ribs
- approx. 200 ml beer
Ingredients for the spice rub:
- 2 tbsp paprika powder (hot)
- 1 tbsp paprika powder (mild)
- 1 tbsp ground pepper
- 1 tbsp sea salt
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
Ingredients for the glaze:
- 300 ml BBQ sauce
- 70 ml soy sauce
- 200 ml sweet chili sauce
Preparation
Put all the spices for the rub into a sealable container and shake well.
Remove the silver skin from your spare ribs and any excess fat if necessary.
Then sprinkle the ribs with the spice rub and, ideally, let them rest in the refrigerator overnight to marinate.
Cooking Instructions
Soak the smoking chips for about 30–60 minutes.
Prepare your grill for 120°C (250°F) indirect heat and add about 1–2 handfuls of smoking chips directly over the coals, or if you have a gas grill, use a smoker box and place it over the burner.
Now smoke the spare ribs indirectly for three hours at 120°C.
Next, wrap the spare ribs airtight in aluminum foil with a good splash of beer. It is best to use double or even triple layers of foil. Now place the spare ribs in the indirect zone for 2 hours.
Then prepare your glaze, take the spare ribs out of the foil, and carefully brush your ribs with the marinade. Repeat the glazing process after half an hour and let them finish grilling in the indirect zone for a total of 1 hour.
Enjoy your meal!
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