A wonderful summer day with spareribs, lamb sausages and beef cheese burger.
Spareribs after 5 hours and 30 minutes.
Homemade lamb marguez sausages.
Now some making of pictures:
Ready to eat.
24 hours before, two kind of rub and right into the fridge.
Starting indirect at 100 degree celsius
Whiskey wood chips gives the right smoking taste
After 3 hours they come for another 2 hours in aluminum bags with a little bit apple juce
The last hour indirect with self made bbq marinade
After 6.5 hours perfect ribs
Ingredients spice mix are sweet paprika, garlic, salt pepper and mustard seeds.
Second part after 2 hours and 15 minutes. The ribs come for 90 minutes in a bag made of aluminum foil with some apple juice.
Constantly at 100 degree Celsius.
Third part for another 30 minutes with bbq sauce.
One of my favorite dish. It was very delishes.