Summary

Ingredients

• 6 rib / s spare ribs, if possible in the St. Louis Cut

For the rub:

• 2 tablespoon sea salt, ground
• 2 tablespoon sugar, brown
• 1 teaspoon, heaped mustard powder
• 2 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon pepper, black, ground
• 2 tablespoon, heaped garlic powder
• 1 teaspoon cayenne pepper
• 4 tablespoon, heaped paprika powder, noble sweet

For the sauce:

• 70 g ketchup
• 70 g BBQ sauce (hot chili sauce)
• 35 g honey
• 35 g suar, brown
• 1 tablespoon vinegar
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon, heaped garlic powder
• 0.5 teaspoon ½ sea salt
• 0.5 teaspoon ½ pepper, black, ground
• 0.5 teaspoon ½ cayenne pepper
• 30 ml apple juice

Also:

• 200 ml apple juice or other juice

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Instructions

1. If the 3-2-1 method doesn`t mean anything, here is the explanation:
2. With the ribs
3. Grill for 3 hours at 110 - 120 degrees indirect heat on the grill or in the oven with convection.
4. Steam for 2 hours at 140 - 150 degrees, with e.g., apple juice or any other juice.
5. Glaze for 1 hour at 110 - 120 degrees with a sauce.
6. First remove the silver skin from the belly ribs. This is best done with a spoon handle, which is pushed under the skin on the penultimate bone and carefully loosens it. The skin can then simply be peeled off with the help of household paper.
7. Mix the ingredients of the rub (the recipe is the Magic Dust BBQ Rub) and generously sprinkle the ribs on both sides and massage in the rub. Wrap the ribs individually in cling film and place in the refrigerator overnight.
8. In order to prepare the amount of 6 ribs in the grill / oven, a stainless steel pan with a stainless steel grid is required.
9. Place the marinated ribs in a holder in the tub and place in the device of your choice (grill or oven). The meat remains there for 3 hours at 110 - 120 degrees in the indirect area of the grill or in the oven with circulating air.
10. Then pour approx. 200 ml apple juice (or any other you like) into the tub and seal it tightly with aluminum foil. Here, too, a tip: Put a second tub on top of the first, this serves the same purpose. Now the 2 hours of steaming at 140 - 150 degrees follow.
11. This is exactly the right time to take care of the sauce. To do this, put all the ingredients in a saucepan, stir well, bring to the boil and then simmer on a low level for 20 minutes. The ribs are now looking pretty good, the smell is a real challenge.
12. After these 2 hours, brush the ribs with the sauce using a silicone brush and return to the heat at 110 - 120 degrees for 20 minutes. Repeat this coating after another 20 minutes, if necessary coat again after 20 minutes.
13. This time I only prepared two belly ribs and therefore omitted the holder (picture).