Travers de porc fumés au barbecue, avec une marinade aux herbes et à l’ail

Ingrédients

• 2 racks of spareribs (each approx. 800 g)
• 3 tbsp smoked paprika powder
• 2 tbsp regular paprika powder
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 150 ml BBQ sauce (store-bought or homemade)

Préparation

1. 1

   Combine the paprika powder, garlic powder, smoked paprika, brown sugar, cumin, salt, black pepper and cayenne pepper in a bowl until you have a uniform rub.Remove the membrane from the underside of the spareribs using a blunt knife and a piece of paper towel. Pull the membrane off in one movement.Generously rub the spareribs on both sides with the spice rub. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.Light the barbecue and set it up for indirect heat of about 120 to 140 degrees Celsius. Place a drip tray with some water under the grate to prevent drying out.Place the spareribs on the indirect side of the barbecue and close the lid. Cook them 2.5 to 3 hours at low temperature. Check occasionally that the temperature remains stable.After 2 hours, brush both sides of the spareribs with the BBQ sauce. Repeat this twice more every 20 minutes so a nice, glossy layer forms.Check that the meat is done: it should come away from the bone easily when you tug lightly. Remove the spareribs from the barbecue and let them rest for 5 minutes under aluminum foil.Cut the spareribs into individual ribs and serve immediately. Place a small bowl of extra BBQ sauce on the side and enjoy together.