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Home 3-2-1 Spareribs van de kamado

Barbecue Low and Slow Meat Smoking Spareribs Summer

Spareribs are only really good when you take your time. The 3-2-1 method is therefore the gold standard among barbecue lovers: three hours of smoking at low temperature, two hours wrapped and steaming, and one hour glazing with a sticky sauce. The result is meat that almost falls off the bone on its own, with a smoky flavor you don't get from an oven.

For this recipe you need a barbecue that stays stable at a low temperature, because that's exactly what low-and-slow cooking requires. A ceramic kamado is ideal for this: the thick ceramic holds heat evenly and gives you the consistent 110 to 120°C temperature this recipe needs. Put a cold beer next to it and enjoy the process.

x_ckl_recipe_marker3-2-1 Spareribs from the kamado The 3-2-1 method is the secret behind perfect spareribs: three hours smoking, two hours steaming, one hour glazing. The result is meat that falls off the bone and a flavor no one forgets. How to make 3-2-1 spareribs on the barbecue? Main course American 4 people 20 min 10 min 7 hours 30 min

Remove the membrane from the underside of the spareribs the day before (or at least one hour before smoking). Use a paper towel to get a grip and pull the membrane off in one motion.
Mix all the dry ingredients for the rub: brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt and black pepper. Rub the spareribs generously on both sides with the rub. Wrap them in foil and let rest at least 1 hour (or overnight) in the refrigerator.
Fire up your barbecue and bring it to a steady temperature of 110–120°C. Add smoking wood, such as hickory or cherry, for extra smoky flavor.
Phase 1: place the spareribs indirect on the grill with the bone side down. Close the lid and smoke them for 3 hours at 110–120°C. Check regularly that the temperature remains stable.
Phase 2: remove the spareribs from the grill after 3 hours. Place them on a double layer of aluminum foil, sprinkle with apple juice and add a few pats of butter. Wrap the spareribs tightly and put them back on the barbecue. Let them steam for 2 hours at the same temperature.
Phase 3: unwrap the spareribs after 2 hours and place them back on the grill. Brush them generously with barbecue sauce and let them glaze for 1 hour. Brush again every quarter hour so a nice, sticky layer forms.
Take the spareribs off the barbecue and let them rest 5 to 10 minutes. Cut between the bones and serve immediately.

Barbecue Low and Slow Meat Smoking Spareribs Summer 2 racks of spareribs (baby back ribs or St. Louis style) 4 tbsp brown sugar 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cumin 1/2 tsp cayenne pepper 1.5 tsp salt 1 tsp black pepper 100 ml apple juice 50 g butter (in pats) 200 ml barbecue sauce (store-bought or homemade) Smoking wood of choice (e.g., hickory or cherry) Kamado or ceramic barbecue Aluminum foil Basting brush Barbecue tongs Meat thermometer Cutting board Sharp knife BBQ bbq BBQs bbqs BBQ Tongs bbq-tongs BBQ Knifes bbq-knives Cookinglife Grill Smoking Wood Chunks - Whiskey / Oak - 500 grams Grill Fanatics Rookhout White Fire BBQ Apron & Gloves Set Leather - Brown - 3-Piece White Fire Schort, BBQ Handschoenen Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq BBQ Steak Bali with sambal jus foodies-bbq-biefstuk-bali-met-sambaljus Schaschlik on the kamado foodies-schaschlik-op-de-kamado

Recipe

3-2-1 Spareribs from the kamado

The 3-2-1 method is the secret behind perfect spareribs: three hours smoking, two hours steaming, one hour glazing. The result is meat that falls off the bone and a flavor no one forgets.

Course	Main course
Kitchen	American
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	7 hours 30 min

Equipment

Kamado or ceramic barbecue
Aluminum foil
Basting brush
Barbecue tongs
Meat thermometer
Cutting board
Sharp knife

Ingredients

2 racks of spareribs (baby back ribs or St. Louis style)
4 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1.5 tsp salt
1 tsp black pepper
100 ml apple juice
50 g butter (in pats)
200 ml barbecue sauce (store-bought or homemade)
Smoking wood of choice (e.g., hickory or cherry)

How to make 3-2-1 spareribs on the barbecue?

Remove the membrane from the underside of the spareribs the day before (or at least one hour before smoking). Use a paper towel to get a grip and pull the membrane off in one motion.
Mix all the dry ingredients for the rub: brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt and black pepper. Rub the spareribs generously on both sides with the rub. Wrap them in foil and let rest at least 1 hour (or overnight) in the refrigerator.
Fire up your barbecue and bring it to a steady temperature of 110–120°C. Add smoking wood, such as hickory or cherry, for extra smoky flavor.
Phase 1: place the spareribs indirect on the grill with the bone side down. Close the lid and smoke them for 3 hours at 110–120°C. Check regularly that the temperature remains stable.
Phase 2: remove the spareribs from the grill after 3 hours. Place them on a double layer of aluminum foil, sprinkle with apple juice and add a few pats of butter. Wrap the spareribs tightly and put them back on the barbecue. Let them steam for 2 hours at the same temperature.
Phase 3: unwrap the spareribs after 2 hours and place them back on the grill. Brush them generously with barbecue sauce and let them glaze for 1 hour. Brush again every quarter hour so a nice, sticky layer forms.
Take the spareribs off the barbecue and let them rest 5 to 10 minutes. Cut between the bones and serve immediately.

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Good spareribs require patience, but that patience is rewarded. The 3-2-1 method works best on a barbecue that stays stable at temperature. So invest in quality, because you can taste it in every bite. Serve the ribs with coleslaw, grilled corn and a cold beer. That turns an ordinary afternoon into a culinary moment you'll be talking about for a long time.

Want to get more flavors from your barbecue? Experiment with different smoking woods. Hickory gives a strong, full smoke flavor; cherry wood is milder and slightly sweet. You can also adapt the barbecue sauce to your own taste: add honey for extra sweetness, or sriracha for a spicy kick. This recipe is a base, but your version will be the tastiest.

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