SPARE RIBS FROM THE SUMMIT™ CHARCOAL BRAAI

INGREDIENTS

2.5 kg spare ribs

Rub:

  • 40 g brown sugar
  • 40 g paprika
  • 40 g sea salt
  • 10 g garlic powder
  • 10 g onion powder
  • 5 g cayenne pepper
  • 5 g chili powder
  • 5 g black pepper
  • 10 g celery salt
  • 5 g cumin
  • 5 g oregano
  • 10 g dried lemon peel

Glaze:

  • 100 ml white wine
  • 1 tbsp maple syrup
  • 1 tsp green tabasco
  • 1 tsp Worcestershire sauce
  • 1 tbsp white balsamic vinegar
  • 1 clove of garlic

METHOD

IN THE KITCHEN

  1. Remove the membrane (silver skin) of the spare ribs the day before.
  2. Mix all the ingredients for the rub in a bowl and rub one third of the rub well in on the ribs (keep the rest of the rub in a sealed container in a dry place). Marinate the ribs overnight in a sealed bag.
  3. For the glaze peel the garlic and chop finely. Place it together with the other ingredients in a pan and bring to the boil on a stove or side burner until it has a syrup-like consistency.

AT THE BRAAI

  1. Prepare the Summit™ Charcoal Braai for smoking (5 hours) at 120 °C, and place a minion ring (2-1) on the lower level consisting of about 45 briquettes. Start the ring when you have six glowing briquettes. Spread the two handfuls of dry smoker chips on the minion ring. Add the two handfuls of soaked chips to the already glowing briquettes. Add the diffusor plate and place the spare ribs on the grate.
  2. After about 30 minutes switch the lower ventilation level to the smoker position and regulate the temperature using the lid vent.
  3. After three hours, wrap the ribs first in baking paper then in aluminum foil and braai for another hour.
  4. Unwrap the ribs, place them on the braai again, coat with the glaze and braai for another 30 minutes.
  5. The ribs are ready as soon as the bone protrudes about 1 cm.

SERVES: 4
DIFFICULTY LEVEL: Medium
PREPARATION TIME: 30 minutes
ADDITIONAL PREPARATION: 12 hours of marinating
BRAAI TIME: 4-5 hours
BRAAI TEMPERATURE: 120°C
BRAAI METHOD: Smoking
EQUIPMENT: 4 handfuls of Weber® Wood Chips

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