Grilled Spareribs

Pat the spareribs dry. Mix apple juice with 1.85 l water, apple cider vinegar, and salt until the salt has completely dissolved. Place a large freezer bag (10 l capacity) in a large bowl. Then fill the freezer bag with the marinade and spareribs and seal the bag tightly. Let marinate in the refrigerator for a maximum of 8 hours.

Remove the spareribs from the marinade and pat them dry. Then place them in a dish and rub with the grill spice mixture. Let everything marinate for 1 hour. Soak wood chips in 300 ml lukewarm water.

Preheat the grill. The grill temperature should be between 160 and 190 °C. Place the spareribs in the sparerib holder and position them on the grill grate so that they are not directly over the charcoal. Then add half of the drained wood chips to the charcoal and let them cook for one hour with the lid closed and vents open. This creates a convection effect that cooks the spareribs through.