Honey and mustard ribs

The cook, step by step.

1. 1

   Step 1

   Done

   We start by removing the ribs from the packaging and getting rid of the fleece on the back. Grab a spoon and flick the back of it to separate the fleece from the bones and pull it all the way off. Often this is easy when you grab it with some kitchen roll. Then mix the rub and lubricate the ribs around it well. You're lighting up the barbecue now, and you're going for a dome temperature of about 120 degrees Celsius. Do you use a kamado or kettle barbecue? Now add the chunks of smoking wood. I made these on a pelletsmoker with cherry pellets. Let the ribs smoke for a period of 2 hours.

   BBQ temperature: 120°C2h
2. 2

   Step 2

   Done

   Now it's time to wrap the ribs in double aluminum foil. Before you do this, add the butter in lumps and mix the mustard with honey and pour it over. Now close the aluminum foil and put the ribs back on the barbecue packed for a period of 1 hour at the same temperature.

3. 3

   Step 3

   Done

   After the hour you take the ribs off the barbecue and remove them from the foil. Now apply the ribs thoroughly with the moisture in your aluminum foil with the brush so they are well wet and close the lid for 30 minutes. Now mix the barbecue sauce with the honey and varnish it all around over the ribs and close the lid for 30 minutes. This also pertains to the 120 degrees Celsius.

   BBQ temperature: 120°C
4. 4

   Step 4

   Done

   After spending the last half hour on the barbecue, you can pick up and cut the ribs off the barbecues. In this case, I make it single ribs, so everyone can start chewing right away. Bon appetit!