Travers de porc 3-2-1

Ingrédients

• Spareribs 2KG
• BBQ Sauce

Préparation

1. 1

   Remove membrane from spareribsRub the spareribsLight the BBQSpareribs on RackPlatesetter indirect + add smoking wood3 hours smoking2 hours wrapped with sauce + apple juice1 hour unwrapped and brushedCarve on cutting boardServePreparation1. PreparingRemove the membrane from the back of the ribs.

2. 2

   Lightly coat the ribs with mustard.

3. 3

   Generously sprinkle the Grat Goods rub over both sides.

4. 4

   Let the ribs rest for 30 minutes.

5. 5

   2. Preparing the kamadoAdd a good quality houtskool to the kamado — we prefer Marabu. This charcoal holds heat longer which is important for a long low and slow session.

6. 6

   Bring the kamado up to around 110–120°C indirect heat. Always use aanmaakwokkels and not chemical firelighters.

7. 7

   Use a platesetter / heat shield.

8. 8

   Add smoking wood, for example appel or kersenhout.

9. 9

   Step 1 — 3 hours smokingPlace

10. 10

    Smoke them for 3 hours at 110–120°C.

11. 11

    Step 2 — 2 hours wrappedPlace each rack on aluminum foil.

12. 12

    Add:

13. 13

    BBQ Sauce

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    Apple juice

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    Wrap tightly.

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    Return to the kamado for 2 hours.

17. 17

    The ribs will now become wonderfully tender.Step 3 — 1 hour glazingCarefully remove the ribs from the foil.

18. 18

    Brush with barbecue sauce.

19. 19

    Place back on the grate without foil.

20. 20

    Let cook for another 45–60 minutes so the sauce can caramelize.

21. 21

    How do you know they're done?The spareribs are ready when:the meat has pulled back slightly from the bone

22. 22

    a skewer goes in smoothly

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    the ribs bend nicely without breaking immediately

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    Extra tipsDon't use too much smoking wood; kamados retain smoke for a long time.

25. 25

    For competition-style ribs: apply several thin layers of sauce.

26. 26

    Prefer more bite? Make it a 2-2-1 schedule.