3-2-1 BBQ ribs

The cook, step by step.

1. 1

   Step 1

   Done

   We started with one of the most important aspects of the ribs, the quality. Of course, you can get your spare ribs at the supermarket but the problem with this is that they are often already cooked and the 3-2-1 way falls.

2. 2

   Step 2

   Done

   We have chosen the all-round rub here. This herb mix is specially made for pork which fits well on these ribs. We recommend that the ribs with rub rest overnight in the refrigerator but if you do not have this time then make sure to marinate for at least 3-4 hours. Don't be sparing with the rub because it's really meant to draw the flavors into the meat so you can use it generously.

   3h
3. 3

   Step 3

   Done

   Make sure you turn up the BBQ to a temperature of around 100-120 degrees. At least not above 130 degrees because then the meat goes too fast and you actually start baking early. It is important that you heat your ribs indirectly for this 3 hour phase, so not directly above the coals. This is also the phase that you add smoking wood to your coals. We have chosen oak wood here but there are a variety of different types of smoking wood you can choose from so it's just what you like.

   BBQ temperature: 120°C
4. 4

   Step 4

   Done

   After smoking comes the next phase, the steaming. At this stage, you make sure to pack the ribs well in aluminium foil so that no moisture can run out and the ribs retain the moisture. Before packing the ribs, add extra flavor. Here we have chosen a mixture of Laphroagh Quarter Cask whisky, honey and raw cane sugar. You rub the ribs with this again generously before you pack them. So in this phase they go between 1 and 2 hours at 100-120 degrees above indirect fire on the BBQ. Keep in mind that 1 hour of steaming provides bite and 2 hours for meat falling off the bone.

   BBQ temperature: 120°C
5. 5

   Step 5

   Done

   The final phase or the baking has arrived. Before removing the foil and putting the ribs back on the BBQ, you need to rub them with a glaze or a glaze. We have chosen here a glaze of Coke, cane sugar, sambal and a little soy sauce. This should be cooked after the merge so that you get a nice thick glaze. Apply them before you put the ribs on the BBQ well and then repeat every 15-20 minutes until the ribs have been laid for an hour.

6. 6

   Step 6

   Done

   Let the ribs rest for 5 minutes after removing them from the BBQ, this way the moisture can nicely pull back into the meat and you have the optimal tenderness.

   5m