Travers de porc au kamado selon la méthode 3-2-1

Ingrédients

• 2 racks of spareribs (baby back ribs or St. Louis style)
• 4 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1.5 tsp salt
• 1 tsp black pepper
• 100 ml apple juice
• 50 g butter (in pats)
• 200 ml barbecue sauce (store-bought or homemade)
• Smoking wood of choice (e.g., hickory or cherry)

Préparation

1. 1

   Remove the membrane from the underside of the spareribs the day before (or at least one hour before smoking). Use a paper towel to get a grip and pull the membrane off in one motion.Mix all the dry ingredients for the rub: brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt and black pepper. Rub the spareribs generously on both sides with the rub. Wrap them in foil and let rest at least 1 hour (or overnight) in the refrigerator.Fire up your barbecue and bring it to a steady temperature of 110–120°C. Add smoking wood, such as hickory or cherry, for extra smoky flavor.Phase 1: place the spareribs indirect on the grill with the bone side down. Close the lid and smoke them for 3 hours at 110–120°C. Check regularly that the temperature remains stable.Phase 2: remove the spareribs from the grill after 3 hours. Place them on a double layer of aluminum foil, sprinkle with apple juice and add a few pats of butter. Wrap the spareribs tightly and put them back on the barbecue. Let them steam for 2 hours at the same temperature.Phase 3: unwrap the spareribs after 2 hours and place them back on the grill. Brush them generously with barbecue sauce and let them glaze for 1 hour. Brush again every quarter hour so a nice, sticky layer forms.Take the spareribs off the barbecue and let them rest 5 to 10 minutes. Cut between the bones and serve immediately.