A good number 3 on my list of Classic BBQ. I really love cu’eing Spare Ribs so that they are full of flavor and melt in your mouth soft.
The best way I know is what we call 3-2-1 Ribs. They are called that because you BBQ them in 3 simple steps. First you BBQ them low&slow for 3 hours to really absorb the BBQ Rub getting those fantastic flavors.
Next you steam them for 2 hours to become meltingly good.
Lastly you Glaze them for 1 hour so they get a good ”Bark”.
This is also very practical because you know exactly when food will be served as you know they will be ready in exactly 6 hours. So just calculate backwards from when dinnertime is and start 6 hours before that and your family will praise you 😁
Light Muscovado Sugar
Foil Pan (I use Weber Foil Pan 6416)
Wood Chunks for smoke. I use 2 Cherry & 2 Hickory Chunks
Start by cutting the Ribs in 3 or 4 cuts (I do 4). This is for easy handling.
Remove the thin membrane on the backside (easier to do if the Ribs are in 3-4 pieces)
Put Salt on both sides. Mix BBQ Rub with an equal amount of Light Muscovado Sugar. I usually use around 3 Tbsp of each. Rub Ribs with blend. Put in fridge for 24-48 hours
When time for cue start your Smoker for 250F (125c)
Put Ribs in Smoker. I use a Rib-Rack! Makes it easier.
BBQ for 3 hours with smoke but without opening Smoker.
After 3 hours take out Ribs and put in Foil Pan. Pour in 1/2 cup (1dl) Applejuice in the foil pan. Cover pan tightly with Foil. Put back on Smoker and run for another 2 hours.
After 2 hours take out and unwrap. Brush Ribs with Glaze and put them back on the Smoker.
Glaze Ribs in the Smoker for 1 hour. Take out and ”Pig In” !!!