What do you need?
Spare ribs weight and quantity as desired
Rib Rub from The Bastard
2 chucks oak wood smoke
Signature Sauce from The Bastard
Honey
Jack Daniels Honey
Spareribs rack
Silicone brush
Pincer and Drippan
Extra The Bastard Butcher paper
So how do you make the best classic spare ribs on The Bastard? Well this is how! With a touch of finesse and the right accessories, we take this recipe to the next level. The Bastard is known for its versatile barbecue experience and we'd like to show you why the Plate Setter Square, Butcher Paper Roll, and The Bastard Apron are indispensable for perfecting this flavorful dish.
Let's start with the Plate Setter Square, an ingenious accessory that spreads heat evenly and allows indirect cooking. For the 3-2-1 method of cooking spare ribs, it is crucial to use the Plate Setter Square. By doing so, you avoid direct heat on the ribs, resulting in a slowly cooked piece of meat that is buttery tender and full of flavor. The Plate Setter Square is the key to achieving that perfect texture and juiciness you crave.
Next we have the Butcher Paper Roll, an essential tool for wrapping the ribs during the cooking process. Using butcher paper helps retain moisture, promotes smoke flavor and ensures even cooking. This creates a deliciously crispy exterior and juicy interior that will make any rib lover's mouth water. With the Butcher Paper Roll, add a professional touch to your barbecue skills and put an impressive result on the table.
And let's not forget style with The Bastard Apron. This high-quality apron is not only a fashionable addition to your barbecue ensemble, but also provides much-needed protection from splatters and heat. With convenient pockets for your cookware and adjustable straps for ultimate comfort, makes The Bastard Apron making preparing spare ribs a stylish and practical affair.
So, while following the 3-2-1 method for the perfect spare ribs, let The Bastard you see that the right accessories make all the difference. Go for that masterful flavor, the perfect texture, and a touch of style with The Bastard Plate Setter Square, Butcher Paper Roll, and The Bastard Apron. Turn your barbecue experience into a culinary adventure that will impress friends and family.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
Spare ribs weight and quantity as desired
Rib Rub from The Bastard
2 chucks oak wood smoke
Signature Sauce from The Bastard
Honey
Jack Daniels Honey
Spareribs rack
Silicone brush
Pincer and Drippan
Extra The Bastard Butcher paper
Remove the peritoneum from the inside of the spare ribs with a kitchen paper.
Sprinkle plenty of Rib Rub over the spare ribs and rub it into the meat well. (Preferably 1 day in advance or at least 12 hours in the refrigerator)
Heat up the Bastard to 130°C and place the chunks of smoke wood directly on the glowing charcoal, put your Plate Setter in between and put the ribs in your spareribs rack on the grid.
Allow to smoke for about 20 minutes and then bring the temperature back to about 110°C and smoke the ribs for another 2 hours and 40 minutes at this temperature. (Step 3)
Wrap the spare ribs with Butcher Paper or aluminium foil and pour over some Jack Daniels with a little honey, wrap well and cook for another 2 hours at 120°C. (Step 2)
Remove the aluminium foil/Butcher Paper and put them back on your BBQ rack. Then, during the last hour (Step 1), coat them regularly (every 10 minutes) with the BBQ sauce.
Pleasenote: the 3-2-1 method is a guideline of the time 3 hours, 2 hours, 1 hour. So there are thick-meat ribs but also thinner ones, how to take this into account!
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