Tender spare ribs are a classic expression of slow barbecue. The 3-2-1 method keeps the process
simple: three hours at low heat, two hours wrapped, then one final hour with sauce.
Ingredients | Serves 4
- 2 kg spare ribs, preferably St Louis cut
- 4 tbsp barbecue rub, combining salt, paprika, brown sugar, garlic and pepper
- 2 tbsp mustard to help the rub adhere
- 200 ml apple juice
- 200 ml barbecue sauce
- Aluminium foil
Method
- Remove the membrane from the bone side of the ribs. Lift an edge with a knife, grip it with kitchen
paper and peel it away. - Coat with mustard and massage the rub evenly over the ribs. Leave for 30 minutes.
- Smoke for three hours. Set the gas grill to 110-120°C using indirect heat. Add the ribs and close the
lid. - Wrap for two hours. Place the ribs in foil, add the apple juice and seal tightly. Return to the grill.
- Glaze for one hour. Remove the foil, brush with barbecue sauce and cook unwrapped for the final
hour. - Serve straight from the grill with coleslaw and a chilled drink.
The finishing detail
Use a smoker box on a gas grill. Apple or hickory wood chips bring the familiar depth of traditional
barbecue smoke.
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