Summary

Ingredients

• 4 ribs, (spare ribs, baby back lion)
• Rapeseed oil
• 2 tablespoon sea salt
• 2 tablespoon cane sugar
• 2 tablespoon paprika powder
• 2 tablespoon chili powder
• 2 tablespoon black pepper from the mill
• 2 tablespoon onion powder
• 2 tablespoon garlic powder
• Sauce, (barbecue)

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Instructions

1. Mix a rub from the spices. Remove the silver skin from the ribs by running the handle of a tablespoon along the rib bone under the silver skin and then pulling it off with your fingers. Then rub the meat with rapeseed oil and marinate with the prepared rub. Then let the spare ribs rest in the refrigerator for three hours.
2. Take the meat out of the refrigerator about half an hour before grilling and let it reach room temperature. Then put the spare ribs in the smoker and soaked smoked chips on the embers. Place the water bowl 3/4 full in the smoker.
3. Tip: Instead of water, you can also pour apple juice or beer into the water bowl.
4. Smoke the ribs at 110-120 degrees for about 3.5 to 4 hours. Just before the end of the cooking time, spread the barbecue sauce once to give them their typical shine.