Travers de porc à la méthode 3-2-1
- 3 kg pork spare ribs
- 500 g Dry rub
- Butcher paper
- 500 g BBQ sauce
- 200 ml apple juice
Remove the silver skin from the bottom of the ribs and rub the dry rub into them.
Heat the barbecue to 110°-130°, place the spare ribs on the grid and cook for 3 hours.
After 3 hours, spread out the butcher paper, place the cooked spare ribs on top and pour around 200 ml of apple juice over them. Seal the ribs into a secure package and place this in the kettle for a further 2 hours.
After 2 hours, unwrap the spare ribs and place them back on the grid without the butcher paper.
Glaze the ribs with BBQ sauce every 10 minutes or so for one hour until they are beautifully caramelised.
Aluminium foil can also be used instead of butcher paper.
On grills without GBT, the ribs can also be prepared on the smallest setting of the (large) burner. The cooking times are then reduced to approx. 20-90-30 minutes.