Juicy, crispy: with the 3-2-1 method you grill perfect spare ribs

2020-06-03T12:49:14.488Z

Juicy ribs belong to the supreme discipline of a grill master. We'll tell you here how you can succeed perfectly and what you need to consider.

Ribs that are so tender that they literally fall off the bone are a real treat and if you serve something like this to your guests, you will be crowned King of the Grill in no time at all.

To grill the perfect spare ribs, you need one thing above all else: time. And ribs, rub, sauce, smoked wood, beer and a grill with a lid. No more separates you from the ultimate barbecue enjoyment. We'll show you how to use the 3-2-1 method to prepare perfect, tender ribs .

Grilling spare ribs: which meat is suitable?

There are different rib cuts that are suitable for the method described here. Baby Back Ribs, Spare Ribs and the St. Louis Cut are the most popular. However, German butchers often have no use for the names and cuts, as they are not taught in this country. Note that ribs in Germany generally have a lot less meat than in America. This can lead to the meat being cooked for too long. In this country, however, it is very popular when the meat literally falls off the bone. So you are not doing anything wrong. If you want the original feeling of US ribs, you can also order the right ribs online.

Grill spare ribs: parry ribs, remove silver skin

First you need to remove the silver skin from the ribs . This membrane is on the bone side. It is tough and prevents the spices from penetrating the meat. Also remove excess fat . If you could only buy spare ribs, you can now remove the cartilage ends . Caution: Since the ribs are sawn, bone fragments can be found on and in the meat. Remove them carefully.

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Grilling spare ribs: make the rubs yourself and season the ribs

Season the spare ribs with a dry BBQ rub before grilling . You can buy this special spice mixture ready, or simply make it yourself from:

6 tbsp paprika powder
3 tablespoons of salt
3 tbsp powdered sugar
2 tablespoons of ground cumin
2 tablespoons of onion powder
1 tbsp pepper
1 tbsp mustard powder
1 tbsp chili powder

This BBQ rub goes best with pork, but also with poultry .

Sprinkle the rub on both sides of the ribs, starting from the bone side. Be generous. You do not need to prepare the meat with mustard or oil beforehand . The seasoning powder sticks through the moisture of the meat. Simply leave the rub to work for 20 to 30 minutes before seasoning the other side of the spare ribs . Wait another half an hour before putting the ribs on the grill. The seasoning must be well absorbed. You can also wrap the spare ribs in cling film and let the spices soak in overnight. In terms of taste, that doesn't make much difference.

Grilling spare ribs: Prepare the grill for indirect grilling

Ribs are slowly cooked at temperatures around 120 degrees Celsius . In order to maintain the temperature well, you need a grill with a lid on which you can grill indirectly . The food to be grilled is not directly above the heat source. You can achieve this with the charcoal grill by pushing the embers to the side. Place a drip tray of water under the meat to catch the meat juice and fat. With the gas grill, preheat the grill and then switch off the burners that are directly under the food. With both types of grill, the lid must remain closed during cooking . For the charcoal grill, use briquettes because they keep the heat for a long time.

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Grilling spare ribs: First phase - smoking

So that the spare ribs get their special taste, they are smoked at the beginning . To do this, place special pieces of smoked wood on the embers. Dose carefully as the smoke acts like a spice. So it is best to start with two to three pieces and increase the next time as needed and personal taste.

As soon as you have inserted the smoked wood, you can put the ribs on the grill. Close the lid so that the smoke stays in the grill and the meat can pull through optimally. If you want to make sure that the spare ribs stew at the right temperature and your grill does not Thermometer in the lid has, you should be a barbecue thermometer set.

Let the ribs cook and smoke in the grill for about three hours . After this time, they should have a reddish brown color.

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Grilling spare ribs: Second phase - foiling

After smoking, wrap the spare ribs tightly in aluminum foil and add a dash of liquid . Beer, wine, apple juice or cider are best suited . Take enough aluminum foil so that the ribs do not penetrate the layer and the juice and steam are lost. Put the wrapped ribs back on the grill and steam them for two hours . You simply maintain the temperature of 120 degrees Celsius. After the cooking time, carefully unpack the ribs. The meat should now be very soft and detach from the bone.

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Grilling spare ribs: Third phase - painting

You have now reached the last phase, which takes another hour. Take the ribs out of the foil so carefully that no meat comes off and place them on the grill. Now coat them with a BBQ sauce of your choice . Here it all depends on your taste. Some sauces are more fruity, others more smoky. Mix the sauce with a little honey or maple syrup to give the spare ribs a nice shine. Brush the sauce on the ribs . This works best if it has been warmed up a bit.

Now cook the ribs again at 120 degrees Celsius for half an hour to an hour . You can also raise the temperature to 150 degrees Celsius, then the sauce caramelizes more. If you like it a little more soy, you can brush the ribs again after half the cooking time.

After this last round, the spare ribs are what they should be. Juicy, tender and tender. Have fun enjoying and receiving praise.

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