Cajun St Louis-style ribs with honey glaze

The cook, step by step.

1. 1

   Step 1

   Done

   We first prepare the BBQ rub by merging all the ingredients from the list. If you have rather coarse oregano, basil and thyme it is useful to jack it before adding it together.

2. 2

   Step 2

   Done

   Now it's time to take the ribs out of the pack and pat dry with kitchen paper around. Once you have done this, remove the fleece/membrane from the back of the ribs by flicking the back of a fork underneath and pulling off the entire membrane with a kitchen paper.

3. 3

   Step 3

   Done

   Then it's time to rub the ribs with the made BBQ rub. Before you do this, put them in with a layer of wortestershire sauce and then apply the full amount of rub to the rib. Make sure all sides are nicely covered. We now set the barbecue at 110 degrees and place the ribs on it indirectly. I used cherry pellets for the pellet smoker, so that's where the smoke taste comes from in this case. Do you have a kamado or kettle barbecue? Now it's time to throw the 2 chunks of cherry smoke on the charcoal. Now close the lid and let smoke for a period of 2 hours without opening the barbecue too much. Preferably not at all, because if your looking, you aint cooking.

   BBQ temperature: 110°C2h
4. 4

   Step 4

   Done

   In the meantime, you prepare the spray/mop sauce by mixing apple cider vinegar and water according to the ratio in the recipe. The best part is if you have a spray bottle or plant syringe for this. Then you can spray it nicely thin. Don't you have this? Then wash it up as a joke sauce but don't do this too enthusiastically, because your meat cools back every time you do this, so you have the chance that the preparation will take a little longer. You repeat this process 2 times, so after the first 2 hours of smoking and then 45 minutes later again. This phase consequently lasts 1.5 hours and brings the total preparation time after this stage to 3.5 hours. We keep the temperature at 110 degrees throughout this time.

   Temperature checkpoint: 110°C
5. 5

   Step 5

   Done

   After 3.5 hours on the barbecue, spritz or mop the ribs 1 more time and wrap them in a double layer of aluminium foil. Return the ribs to the barbecue for 1 hour.

6. 6

   Step 6

   Done

   After 4.5 hours of total time on the barbecue and having been packed for 1 hour, remove the ribs from the aluminum foil. Then mix the honey with the apple cider vinegar and make sure that it is well incorporated and paint the ribs with the glaze. Then cut them nicely as single ribs and serve immediately! Enjoy your meal!