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3-2-1 BBQ Ribs from the Grill | Tender & Juicy Glazed
(0)
380 min
Masterpiece
Knuspr-Küche
Klassische amerikanische 3-2-1 Spare Ribs vom Grill: Zuerst 3 Stunden sanft geräuchert, dann 2 Stunden in Apfelsaft und Butter zart gedämpft und schließlich 1 Stunde klebrig-süß mit Barbecue-Sauce glasiert. 'Fall-off-the-bone' Zartheit garantiert!
Preparation method
Preparation & rub
Lift the silver skin on the bone side of the spare ribs with a blunt knife or spoon handle and carefully pull it off in one go using a piece of paper towel.
For the dry rub, thoroughly mix smoked paprika, garlic powder, brown cane sugar, fine table salt, and ground black pepper in a bowl. Rub the ribs evenly on both sides and let the rub absorb for at least 30 minutes at room temperature.
The 3-2-1 method on the grill
Phase 1 (smoke for 3 hours): Prepare the grill for indirect heat at 110 to 120 °C. Place soaked smoking chips (e.g. hickory or apple wood) on the coals or into the smoker box. Place the seasoned spare ribs meat-side up on the grate in the indirect zone and gently smoke with the lid closed for 3 hours.
Chef's tip
Removing the tough silver skin from the back of the ribs is the most important prep step: it allows the rub to penetrate deep into the meat and ensures the ribs turn out incomparably tender while steaming.
When steaming in Phase 2, make sure the foil or dish is sealed completely airtight so no steam escapes. This allows the meat to braise in the apple juice and butter steam, literally falling off the bone later on.
Ingredients
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