200 min. total time
Ingredients for 2 portions
| 2 | Pieces | Spareribs (approximately 500 grams per piece) |
Ingredients for tde Rub
| 1 | Pinch | Chili powder |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper (black) |
| 1 | Pinch | Garlic powder |
| 1 | Pinch | Paprika powder |
| 1 | Pinch | Sugar (brown) |
Ingredients for tde Marinade
| 100 | ml | Apple juice |
| 1 | tsp | Balsamic vinegar |
| 1 | tbsp | Ketchup |
| 1 | dash | Tabasco sauce |
| 1 | dash | Worcestershire sauce |
Preparation
- First wash the ribs, pat them dry with kitchen paper and if necessary, or if not already done, lift and pull down the silver skin on the underside with a knife.
- For the rub, mix chili powder, salt, pepper, garlic powder, paprika powder, and brown sugar and season the ribs with it – preferably rub it in with your hands. Let the spice mixture soak in for about 30 minutes.
- In the meantime, fill a smoker box with any wood chips (not sawdust) and place it on the preheated grill until smoke develops.
- Then place the ribs indirectly on the grate, close the grill lid and let them smoke for about 15-20 minutes at around 110 degrees.
- For the marinade, mix apple juice, balsamic vinegar, ketchup, Tabasco sauce, and Worcestershire sauce well.
- Then remove the smoker box from the grill, generously brush the ribs with the marinade, wrap them in aluminum foil and grill them indirectly for another 100 minutes at 160 degrees.
- Then remove the ribs from the foil, brush them with the marinade again and grill them indirectly on the grate for another 30 minutes at 140 degrees.
Nutrition score
36
0,26 g
0,49 g
7,21 g
200 min. total time | 20 min. preparation time | 180 min. cook & rest time
