Iberico spare ribs with the 3-2-1 method

Stappen

1. Prepare the ribs

   Pull the membrane off the back of both racks. Grip it with a piece of kitchen paper so it does not slip. Season the ribs generously all over with the rib rub and the chipotle rub.

2. Fire up the kamado

   Bring the kamado to 110 degrees Celsius with the plate setter in and put smoking wood on the coals. Wait until the smoke runs clean before the ribs go on.

3. Three hours smoking

   3 hr

   Place the ribs indirect on the grate, meat side up. Let them smoke uncovered for three hours and lightly spray them with cola every hour.

4. Two hours wrapped

   2 hr

   Lay each rack on a large sheet of foil. Divide about 75 g butter, a tablespoon of honey and 50 ml cola over each rack. Wrap the racks tightly and put them back on the kamado, still at 110 degrees.

5. One hour glazing

   1 hr

   Unwrap the ribs and put them back on the grate. Glaze them with about 75 ml Honey BBQ sauce per rack and cook for another hour until the sauce has dried on sticky.

6. Finish and serve

   Cut the racks into individual ribs. Sprinkle with sesame seeds and finish with spring onion and rings of yellow and red chilli. Great with hasselback potatoes.