Ingredients:

• 2 racks of spareribs
• Barbecoa BBQ rub for pork
• Maple syrup or honey for glazing
• Meater+ thermometer
• 2 Hickory wood chunks
• 2 Applewood chunks
• Stainless steel drip pan
• Pink butcher paper
• Spray bottle
• Kamado Joe Big Block charcoal
• Rib rack (optional)

Preparation:

• Remove the membrane from the back of the ribs.
• Trim excess fat.
• Cut off any loose pieces to ensure even thickness.
• Brush the ribs with mustard as a binder.
• Generously season with the BBQ rub.
• Let rest at room temperature for 1 hour.

Cooking Instructions (3-2-1 Method):

Phase 1 (3 hours):

• Preheat the kamado to 110°C (230°F).
• Add the smoking wood and heat deflectors.
• Place the ribs on the grill.
• Spray every 45 minutes with an apple juice/water mix.
• Keep the temperature steady.

Phase 2 (2 hours):

• Wrap the ribs in butcher paper.
• Add 2 tablespoons of butter and honey per rack.
• Continue cooking at 110°C (230°F).

Phase 3 (1 hour):

• Unwrap the ribs.
• Brush with maple syrup or honey.
• Let them cook for another hour to develop the perfect glaze.
• Check with the Meater+ thermometer for an internal temperature of 85°C (185°F).

Tips:

• The bend test: Lift the ribs with tongs. If they bend nicely, they are perfect.
• Serve immediately—ribs cool down quickly.
• Warm up your BBQ sauce slightly before serving.
• Perfectly pairs with coleslaw and cornbread.

Enjoy! Jan Luts