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Today I am once again making Spareribs on my Kettle grill. The temperature control of the grill is always a concern for ribs. Recently, my viewer Florian sent me a "Slow & Sear" smoker add-on from America. The Slow & Sear can be purchased from Amazon. I use the SS Lid holder from Ikea that makes a killer rib rack! With this insert your Kettle grill is completely stable and reliable.
Here are the ingredients for the 5-0-0 ribs:
4 racks of baby back ribs
PureBBQ Rub (or a Rub of your choice)
Wood for smoking of your choice
1 bottle 400ml Beer & Bacon BBQ Sauce: here is my video for this sauce • Beer & Bacon BBQ Sauce...
Prep. Remove the membrane from the back side of the ribs. Generously cover both side s with BBQ rub. Set up your Slow & Sear as shown and add water, alternatively if you have a WSM or UDM smoker you set it up to smoke as you normally would. When your Kettle / Smoker is preheated to about 275F to 300F put your ribs on as shown. Adjust your vents as necessary to maintain the above temperature. At the 4 hour mark your rib meat should be pulled back from the bones and there should be some flex to the ribs as shown. In the video I use my Beer & Bacon BBQ sauce; however you can use a sauce of your choice. You can baste the ribs the last 30 minutes of cooking at least one, but more often if you like! Remove from the grill, cut and serve! This 5 hour smoker method will yield perfectly cooked / smoked ribs that will be a big hit at your next BBQ! Have fun with it! Jörn