3-2-1 Ribs for 4

St. Louis ribs for 6 hours indirect at 110 degree celsius.

Smoked with alder wood


6.5 hours Spareribs 

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