90 min. Speedribs

Remove the silver skin from the bone side of the spare ribs. To do this, use the handle of a spoon to slide under the silver skin at the height of a bone to loosen it. Then simply pull it off. Next, season the ribs generously all over with a BBQ rub of your choice (as the ribs are not smoked in this recipe, we recommend using a smoky rub, such as smoked salt). This is best done in a large stainless steel bowl, which can also be used for steaming later.

Preheat the grill to medium-high direct heat and briefly grill the ribs on the meat side. The rub should not burn, but the ribs should be slightly browned. Meanwhile, place the grate in the stainless steel tray and pour the apple juice until it comes just below the grate. Place the rib rack on the grate. When the ribs have developed a nice char, remove them from the grill and place them in the rib rack. Now seal everything as airtight as possible with aluminum foil or another stainless steel tray. IMPORTANT: The aluminum foil must not have any tears (do not place it too tightly on the ribs, otherwise the bones will tear it) and should be completely airtight! It is best to use thicker aluminum foil and/or several layers.

Now place the tray on the grill over medium direct heat (approx. 160°C) and steam the ribs for 1 hour. After about 50 minutes, pour half a bottle of MADE FOR MEAT BBQ Smoked Pepper into a small bowl or pot and heat briefly on the grill using indirect heat (!).

When the hour is up, carefully remove the ribs from the tray and place them indirectly on the grill with the meat side facing up. Brush the meat side generously with the heated sauce and then glaze the ribs for 15 minutes at about 180°C indirect heat. The remaining MADE FOR MEAT BBQ Smoked Pepper Sauce can be served for dipping, depending on your taste.

The delicious ribs are ready in just 90 minutes – ENJOY!