How to make spareribs using the 3-2-1 method?

Remove membrane from spareribs

Rub the spareribs

Light the BBQ

Place spareribs on rack

Platesetter indirect + add smoking wood

3 hours smoking

2 hours wrapped with sauce + apple juice

1 hour unwrap and baste

Slice on cutting board

Serve

Preparation

1. Voorbereiden

• Remove the membrane from the back of the ribs.
  
• Lightly coat the ribs with mustard.
  
• Generously sprinkle the Grat Goods rub over both sides.
  
• Let the ribs rest for 30 minutes.
  

2. Kamado voorbereiden

• Add a good-quality houtskool to the kamado — my preference is Marabu. This charcoal retains heat longer, which is important for a long low and slow session.
  
• Bring the kamado up to about 110–120°C indirect heat. Always use aanmaakwokkels and never chemical lighter cubes.
  
• Use a platesetter / heat shield.
  
• Add smoking wood, for example appel or kersenhout.
  

Step 1 — 3 hours smoking

• Place
  
• Smoke them for 3 hours at 110–120°C.
  

Step 2 — 2 hours wrapped

• Place each rack on aluminum foil.
  
• Add:
  
  BBQ sauce
  
  Apple juice
  
• Wrap tightly.
  
• Put back on the kamado for 2 hours.
  

The ribs will now be wonderfully tender.

Step 3 — 1 hour glazing

• Carefully remove the ribs from the foil.
  
• Brush with barbecue sauce.
  
• Place back on the grill without the foil.
  
• Let cook for another 45–60 minutes so the sauce caramelizes.
  

When are they done?

The spareribs are ready when:

• the meat has pulled back slightly from the bone
  
• a skewer inserts easily
  
• the ribs bend well without snapping immediately
  

Extra tips

• Don't use too much smoking wood; kamados retain smoke for a long time.
  
• For competition-style ribs: glaze multiple thin layers of sauce.
  
• Prefer more bite? Make it a 2-2-1 schedule.